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Ingredients
- 1/4 c. Golden brown crisco shortening
- 1/2 c. Creamy peanut butter
- 1 pkt Butterscotch chips
- 6 c. Corn flakes
- 2/3 c. Miniature semi-sweet chocolate chips Minced peanuts Or possibly chocolate sprinkles (optional)
Directions
- 1. Heat Golden brown Crisco Shortening, peanut butter and butterscotch chips in large saucepan on very low heat.
- 2. Stir constantly till melted and smooth. Remove from heat.
- 3. Pour corn flakes into large bowl. Pour warm butterscotch mix over corn flakes.
- 4. Stir with large spoon till corn flakes are coated.
- 5. Stir in chocolate chips.
- 6. Spoon out mix (scant 1/4 c./50 mL) into mounds on waxed paper-lined baking sheets.
- 7. Sprinkle with minced nuts or possibly chocolate sprinkles, if you like.
- 8. Chill till hard before serving.
- int: Try your favourite unsweetened cereal flakes in place of corn flakes.
- Makes 3 dozen 2-1/2 inch (6 cm) cookies
- Preparation Time: 15 min
- Baking Time: No bake
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