Halloween Scotcheroos

5 from 1 vote

These Halloween Scotcharoos are a fun, festive twist on the classic no-bake bars made with crispy rice cereal, peanut butter, and a rich chocolate topping and drizzled with white chocolate for a mummy-like appearance.

Prep Time15

Cook Time5

Chill Time30

Total Time50

Course: Dessert

Cuisine: American

Servings: bars

Calories: 527kcal

Author: Taylor Ellingson

Ingredients

1 cup creamy peanut butter
1 cup light corn syrup
1 cup granulated sugar
6 cups Special K cereal
2 cups semisweet chocolate chips
½ cup butter
1 cup white chocolate melting chips or almond bark
edible eyes

Instructions

Add the peanut butter, corn syrup, and sugar to a medium saucepan.
Melt the mixture over medium heat, stirring frequently. Cook until smooth and well combined, but do not bring to a boil.
Immediately remove from heat and pour over the cereal in a large bowl.
Mix until well combined.
Spread the mixture into a well greased 9x13" baking dish. You can also line it with parchment paper, if you like.
Add the chocolate chips and butter to a microwave safe bowl. Microwave in 30 second intervals, mixing well between each interval, until melted.
Spread over the scotcharoos.
Cool for at least 30 minutes. I like to pop them in the refrigerator to get the chocolate to set up.
Melt the white chocolate melting wafers according to package directions.
Cut the bars into single servings and then drizzle each bar with melted chocolate.
Immediately press the edible eyes into the bars, before the white chocolate sets up.
Enjoy!

Notes

Eye Attachment - Press the candy eyes in right after drizzling, so they stick perfectly.

Chill - Pop the bars in the fridge for 10–15 minutes to help the chocolate set cleanly.

Slice before decorating: For neat edges, cut the scotcharoos into bars with a sharp knife before adding the white chocolate mummy wraps - no cracking later!

Storage - store the bars in an airtight container at room temperature.

Nutrition