Sponsored~ I’m teaming up with Karo Syrup and Jamie from My Baking Addiction to host a holiday recipe bake-along! Join our Facebook Live on Wednesday, Dec. 6 to learn how to make and customize Chocolate Scotcheroos for the holidays.
This post is brought to you by Karo® Syrup ~ The flavor combination of classic Chocolate Scotcheroos and turtle candy collide in these Caramel Pecan Turtle Scotcheroos. The base is formed with classic Scotcheroos featuring peanut butter, sugar and Karo Syrup mixed with crispy rice cereal. Once the chewy peanut butter mixture is pressed into the pan, it's then topped with gooey caramel, toasted pecans and drizzled with melted chocolate. After the delectable marriage of flavors is complete the center of each piece is decorated with a pecan. The only hard part is waiting long enough for them to cool so you can eat.
The holiday season brings many opportunities to use Karo Syrup in your cooking and baking. Be it in cookies to create the unbeatable chewy texture, in decadent sauces, or for making homemade treats like fluffy vanilla marshmallows, there are so many uses for it during the Season of Sweetness. I love planning what new twist I'm going to put on some of my family's favorite recipes each year because in my house, so many memories are tied to sweet treats made in the kitchen. While we adore classic Chocolate Scotcheroos a variation using different ingredients adds the element of surprise and keeps things fresh year after year.
When planning what you need for your holiday baking it's imperative that you begin any recipe with quality ingredients. I was introduced to Karo Syrup by my Mom and Grandma's and have in turn introduced it as a necessary pantry staple to my own family. It's one of those ingredients that have been family tested and approved for generations and it gives consistent results each time. When Karo Syrup is cooked with granulated sugar then mixed with peanut butter as in the original Chocolate Scotcheroos recipe, something magical happens. For this caramel pecan turtle twist, the chewy caramel layer is packed with toasted pecan pieces and the top layer of chocolate forms the cherry on top. Sweet, chewy and buttery with a bit of crunch could only be described one way. Irresistible.
Disclaimer ~ This post is a sponsored conversation written by me on behalf of Karo® Syrup. The opinions and text are all mine. Thank you for being supportive and allowing me to share products with you that I enjoy.
Caramel Pecan Turtle Scotcheroos
- 16 Pecan halves toasted
- ⅔ cup roughly chopped pecans toasted and divided
- 1 cup Karo® Light Corn Syrup
- 1 cup sugar
- 1 cup creamy peanut butter
- 6 cups crispy rice cereal
- 12 oz soft caramels unwrapped
- 2 Tbsp heavy cream
- 1 Tbsp butter
- 1 ½ cups semi-sweet or milk chocolate baking chips
- 1 Tbsp solid vegetable shortening
- Preheat the oven to 350°F. Spread the pecan halves and chopped pecans on a baking sheet in a single layer. Toast for 6-8 minutes until golden and fragrant. Set aside to cool.
- Line a 9 x 9-inch baking pan with wax paper or parchment paper leaving sufficient overhang on each side.Spritz wax paper lightly with cooking spray.Set aside.
- In a medium-size heavy bottomed saucepan cook together the corn syrup and sugar over medium-high heat. Stir to dissolve sugar. Bring mixture to a boil. Cook until the sugar is completely dissolved.
- Remove from heat. Stir in peanut butter; mix well.
- Add to cereal; stirring with a large non-stick spoon until cereal is coated.
- Working quickly press evenly into the pan. Cool completely.
- Meanwhile, melt together the caramels, cream and butter in a microwave safe bowl in 20 second increments stopping to stir each time. Repeat until completely smooth.
- Pour evenly over the Scotcheroos. Immediately sprinkle with ½ cup chopped pecans. Let set for 10 minutes.
- In a separate microwave safe bowl, melt together the chocolate chips and vegetable shortening. Melt in 20 second increments stopping to stir each time. Repeat until completely smooth.
- Spread over the pecans. Arrange 16 whole pecans on top and sprinkle with remaining chopped pecans.
- Allow to cool completely then remove from the pan using the paper. Cut into 16 equal squares.
- Store in an airtight container chilled for up to 1 week; bring to room temperature prior to serving.