Leftover Halloween candy getting the best of you? Try this tip: eliminate it in one sweet sweep. Our Halloween Candy Cookie Butter Scotcheroos will alleviate the NEED to constantly dip your hand in the Halloween bucket! Bonus tip: share them with others and the candy will vanish before your eyes! Guaranteed!
- 1 cup sugar
- 1 cup creamy cookie butter
- 1 cup light corn syrup
- 1 teaspoon vanilla
- 6 cups rice krispies cereal
- 11.5 ounces butterscotch chips 1 bag
- 11.5 ounces dark chocolate chips 1 bag
- 2 cups Leftover Halloween candy, unwrapped
Before cooking, cover a 9 in pan with parchment paper (leaving a overhang so you can remove easily later).
In a large saucepan, cook sugar, cookie butter, and corn syrup on medium heat until mixture begins to boil (stirring constantly). Once it begins to boil, remove from heat and stir in vanilla. Quickly add in rice krispies cereal and stir until evenly coated.
Pour mixture into prepared pan and use the back of a spatula to firmly press down the mixture along all sides of the pan until smooth. Allow to cool for 10 minutes.
Meanwhile in a glass bowl, melt dark chocolate chips and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly. Once melted, pour over rice krispy bars and use a spatula to cover all the edges.
Top with leftover Halloween candy and refrigerate entire pan to allow the chocolate to set.
Once set, carefully lift the bars out of the pan using the foil overhang and gently peel back parchment from the sides. Cut bars with a sharp knife and store in airtight container.
*recipe inspired by Design Eat Repeat