Chocolate Peppermint Scotcheroos

Chocolate Peppermint Scotcheroos requires roughly 1 hour and 15 minutes from start to finish. This hor d'oeuvre has 275 calories, 2g of protein, and 10g of fat per serving. This recipe serves 24 and costs 54 cents per serving. This recipe is liked by 34 foodies and cooks. If you have candy canes, crispy rice cereal, dark chocolate chips, and a few other ingredients on hand, you can make it. Christmas will be even more special with this recipe. It is brought to you by My Baking Addiction. Overall, this recipe earns a rather bad spoonacular score of 13%. If you like this recipe, take a look at these similar recipes: Chocolate Scotcheroos, Chocolate Scotcheroos, and Chocolate Scotcheroos.

Servings: 24

Preparation duration: 20 minutes

Cooking duration: 10 minutes

 

Ingredients:

3/4 cup crushed peppermint wheels OR candy canes

1 cup chocolate hazelnut spread

1 cup Karo® Light Corn Syrup

6 cups crispy rice cereal

10 ounces semi-sweet, or dark chocolate chips

3/4 cup of heavy cream

1 cup sugar

Equipment:

baking pan

sauce pan

aluminum foil

whisk

offset spatula

Cooking instruction summary:

Line a 9 x 13-inch baking pan with parchment, or foil and lightly spray with nonstick cooking spray.Cook corn syrup and sugar together in a large saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in chocolate hazelnut spread; mix well.Add cereal; stir until evenly coated.Pour into prepared pan and pat into place. Allow Scotcheroos to cool completely before topping with ganache. You can pop the pan into the refrigerator to speed up the process.For the topping: Heat the heavy cream in a saucepan over medium heat until simmering. Remove from the cream from the heat and pour it over the chocolate chips. Wait about 3-4 minutes then whisk to combine. It may take a few minutes of stirring for the ganache to come together, but I promise it will. The ganache will thicken as it cools.Allow the ganache too cool until just slightly warm and still pourable. Pour the ganache over the Scotcheroos and smooth with offset spatula. Allow ganache to set for about 10 minutes before topping with crushed candy canes.Refrigerate until set. Cut into 24 bars.

 

Step by step:


1. Line a 9 x 13-inch baking pan with parchment, or foil and lightly spray with nonstick cooking spray.Cook corn syrup and sugar together in a large saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a boil.

2. Remove from heat. Stir in chocolate hazelnut spread; mix well.

3. Add cereal; stir until evenly coated.


Pour into prepared pan and pat into place. Allow Scotcheroos to cool completely before topping with ganache. You can pop the pan into the refrigerator to speed up the process.For the topping

1. Heat the heavy cream in a saucepan over medium heat until simmering.

2. Remove from the cream from the heat and pour it over the chocolate chips. Wait about 3-4 minutes then whisk to combine. It may take a few minutes of stirring for the ganache to come together, but I promise it will. The ganache will thicken as it cools.Allow the ganache too cool until just slightly warm and still pourable.

3. Pour the ganache over the Scotcheroos and smooth with offset spatula. Allow ganache to set for about 10 minutes before topping with crushed candy canes.Refrigerate until set.

4. Cut into 24 bars.


Nutrition Information:

Quickview
274k Calories
2g Protein
10g Total Fat
44g Carbs
1% Health Score
Limit These
Calories
274k
14%

Fat
10g
16%

  Saturated Fat
8g
54%

Carbohydrates
44g
15%

  Sugar
35g
39%

Cholesterol
10mg
3%

Sodium
29mg
1%

Get Enough Of These
Protein
2g
4%

Manganese
0.13mg
6%

Vitamin E
0.89mg
6%

Calcium
56mg
6%

Fiber
1g
5%

Iron
0.84mg
5%

Copper
0.09mg
5%

Zinc
0.68mg
5%

Phosphorus
44mg
4%

Potassium
136mg
4%

Vitamin B2
0.06mg
4%

Magnesium
14mg
4%

Vitamin B1
0.05mg
4%

Folate
11µg
3%

Selenium
1µg
2%

Vitamin A
110IU
2%

Vitamin B3
0.34mg
2%

Vitamin B5
0.15mg
2%

Vitamin B6
0.03mg
1%

Vitamin B12
0.08µg
1%

Vitamin K
1µg
1%

covered percent of daily need
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Food Trivia

You can cook an egg on a sidewalk at 158°F (70°C).

Food Joke

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