Easter Scotcharoo Cups
Easter Scotcharoo Cups. YUMMY!! A peanut butter, chocolatey, butterscotch rice krispy with a Cadbury Caramel Egg.
Prep Time5 minutes mins
Cook Time8 minutes mins
Total Time13 minutes mins
Course: Dessert
Cuisine: American
Servings: 24
Author: Lil' Luna
- 1 cup creamy peanut butter
- 1 cup sugar
- 1 cup light corn syrup
- 6 cups Rice Krispies
- 1 cup milk chocolate chips
- 1 cyp butterscotch chips
- Cadbury Caramel Eggs
Spray your muffin pans well to make sure cups don't stick in them. Set aside.
Bring peanut butter, sugar and corn syrup to a boil in a pot over medium heat.
Place rice krispies in a bowl. Pour PB, sugar and corn syrup mixture over cereal and mix well. Press into muffin pan. Use the back end of a spoon to press down in the middle of your cup to make a little indent.
Melt chocolate and butterscotch chips in a pot over low heat until all melted. Spoon into the indent of each cup or pipe into each cup. Let cool for a few minutes and add your Cadbury Caramel eggs (adding the eggs right away may make them melt).
Let cool or refigerate for a bit. ENJOY!
Calories: 200kcal | Carbohydrates: 32g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 100mg | Potassium: 78mg | Sugar: 25g | Vitamin A: 480IU | Vitamin C: 4.5mg | Calcium: 15mg | Iron: 2.4mg