Be the first to The recipe for these delicious chocolate butterscotch candies dates back to the 1940s. You can drop these by the spoonful or press into a pan and cut them into bars.
Prep Time: 15 minutes
Ingredients:
- 1 (6-ounce) package semi-sweet chocolate morsels
- 1 (6-ounce) package butterscotch morsels
- 2 Tablespoons peanut butter
- 4 cups Kellogg's Rice Krispies cereal
Preparation:
Melt chocolate, butterscotch morsels, and peanut butter together in top section of a double boiler over hot but not boiling water, or in heavy saucepan over very low heat, stirring constantly until well blended. Remove from heat. Add Rice Krispies; stir until well coated.
Drop by level measuring-tablespoon onto waxed paper or buttered baking sheets. Let stand in cool place until firm. Makes about 4 dozen choco-scotch clusters, 1-1/2 inches in diameter
Note: Mixture may be pressed into buttered 9 by 9 by 2-inch square pan. Cut into squares when firm. Yields 3 dozen 1-1/2 by 1-1/2-inch choco-scotch clusters.
Recipe Source: Best Recipes From the backs of Boxes, Bottles, Cans and Jars by Ceil Dyer (Galahad Books)
Reprinted with permission.
Drop by level measuring-tablespoon onto waxed paper or buttered baking sheets. Let stand in cool place until firm. Makes about 4 dozen choco-scotch clusters, 1-1/2 inches in diameter
Note: Mixture may be pressed into buttered 9 by 9 by 2-inch square pan. Cut into squares when firm. Yields 3 dozen 1-1/2 by 1-1/2-inch choco-scotch clusters.
Recipe Source: Best Recipes From the backs of Boxes, Bottles, Cans and Jars by Ceil Dyer (Galahad Books)
Reprinted with permission.
