Line two 8 or 9-inch round baking pans with parchment paper and set aside.

In a large saucepan, combine the corn syrup and sugar. Heat over medium heat, stirring constantly until the sugar dissolves.

Bring the mixture to a boil and boil for 1 minute before removing from heat.

Stir in the peanut butter and food coloring until smooth.

Add the corn flakes cereal and fold gently until evenly coated.

Pour the mixture into the prepared baking pans and pat gently with the back of a wooden spoon. Allow it to cool and set for about 30 minutes.

Once cooled, lift the mixture out of the pans using the parchment paper and place it on a cutting board. Cut each circle into 8 triangles and slightly separate them.

For the Christmas trees, add the melted white chocolate to a sandwich-sized plastic bag, snip off the corner, and drizzle over one pan of scotcheroos. Add rainbow chips and a star sprinkle to each tree. For the trunk, add a drop of melted white chocolate to the top of a mini peanut butter cup and press it into the bottom of the tree.

For the reindeer, add melted chocolate to another sandwich-sized plastic bag, snip the corner, and drizzle generously over the second pan of scotcheroos. Break each pretzel and add them as antlers. Use a cinnamon red hot for the nose and add candy eyes.

Allow the chocolate to set for about 10 minutes.