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.
Caramel Pecan Turtle Scotcheroos
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. How to make simple Turtle Scotcheroos:
- Nuts -16 Pecan halves plus roughly chopped pecans.
- Filling – Light Corn Syrup and granulated sugar.
- Peanut Butter – Creamy peanut butter.
- Cereal – Crispy rice cereal i.e. Rice Krispies or similar.
- Caramel – Kraft caramels wrappers removed.
- Heavy cream and butter.
- Chocolate – Semi-sweet chocolate chips or milk chocolate baking chips.
- Solid vegetable shortening.
How to Make the BEST Caramel Pecan Turtle Scotcheroos
- Kitchen tools you’ll need to make Turtle Scotcheroos: Medium bowl, sheet pan, 3 or 4 quart heavy bottomed saucepan, measuring cups and spoons, nut chopper or sharp knife and cutting board and 9 x 9 inch pan.
- When light corn syrup is cooked with granulated sugar then mixed with peanut butter as in scotcheroos, something magical happens. It really does work best and shouldn’t be replaced with honey for this recipe.
- You can use your favorite brand of peanut butter for this recipe. I recommend using creamy peanut butter but you could adapt using crunchy peanut butter, if that’s your preference.
- Crispy rice cereal comes in many private label brands as well as Rice Krispies being the most well known. It’s fine to use another brand.
- It’s important to work quickly when mixing the warm syrup and peanut butter with the cereal. It’s helpful to have cooking spray nearby in case you need to spray the back of a spoon or spatula to prevent it from sticking.
- You can also use your hands and a piece of wax paper to press the scotcheroos evenly into the pan.
- For this caramel pecan turtle twist, the chewy caramel layer is packed with toasted chopped pecan pieces. It’s best to toast the chopped pecans and pecan halves for garnishing and allowing them to cool slightly prior to adding them to the remaining ingredients.
- Store Caramel Pecan Scotcheroos in an airtight container at room temperature for up to one week.
More Holiday Recipes to Make
- Red Velvet Cupcakes will be a hit with kids of all ages.
- These easy Cream Horns always impress.
- For a non alcoholic option checkout my delicious recipe for Pecan Balls
- Fluffy Southern Divinity Candy is soft and billowy.
- You can whip-up a batch of Microwave Fudge in no time flat.
- My homemade Hot Chocolate Mix is terrific for gift giving with a bonus how-to for making marshmallow snowmen.
- Festive Chocolate Peppermint Truffles.
- Santa Hat Brownies are cute as a button and delicious, too!
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.
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Helpful Kitchen Items:
Caramel Pecan Turtle Scotcheroos
- 16 Pecan halves toasted
- 2/3 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 1/2 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.