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:

Equipment:

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:

covered percent of daily need