Candy Corn Scotcharoo’s
This dessert is definitely an ode to candy corn.
Servings: 8 servings
Ingredients
- 14 1- ounce bags of candy corn
- 1/4 cup water
- 1 1/2 cups creamy peanut butter
- 7 cups Special K cereal
Instructions
- Prepare a 9 x 13 baking pan by spraying (or coating with butter or goop) with bakers spray on sides. Place a piece of parchment paper snuggly in the bottom of the pan.
- In a medium saucepan over low heat, pour in two bags of candy corn and 1/4 cup water. This is approximately 4 cups of candy corn.
- Cook over low heat, stirring occasionally, for about 20 minutes. You will want the candy corn to melt completely.
- Remove from heat.
- Add peanut butter to candy corn reduction and stir together until full combined.
- Put all cereal in a large bowl and pour the candy corn mixture over the cereal. Stir to coat all the cereal.
- Pour cereal into prepared pan and press it flat. You can do this with your hands (coat them with bakers spray as often as needed) or with a spatula.
- Immediately after you get the cereal flattened, pour candy over the top and level it out. Gently press candy corn into cereal mixture.