Happy New Year! I trust that you enjoyed the holidays and maybe made a few New Year’s resolutions. I am trying my best to abide by the use it or lose it philosophy while cleaning, sorting, organizing and digging deep into … Continue reading →
Do you like pumpkin pie and pie crust? Do you like candy? How about having fun with food? I have got a treat for you … This is candy on pie crust! Kind of looks like pumpkin pie … doesn’t … Continue reading →
Have you made a cake in a slow cooker or crock pot? This was a first for me … something to check off my “to try” list! This cake is moist, butterscotchy (if that’s a word), best served warm with … Continue reading →
Here is little “roundup” of quick and easy gifts to make … or use for a dessert table! Clear bags and pretty ribbons make wrapping a cinch 🙂 Spiced pecans Candy coated popcorn (just substitute holiday M&M’s or similar candy … Continue reading →
As you can see … these are not the kind of smoothies that contain fruit. They are smoothies because of their smooth texture and taste. The peanut butter keeps the candy soft … they will melt in your mouth and … Continue reading →
I found this recipe last week on Brown Eyed Baker. I thought that I had everything in my pantry to make them … well, I had to make a slight change because I didn’t have enough peanuts. But the good news is … this is a very versatile recipe. Make changes to fit your needs … the original recipe from Smuckers called for chow mein noodles … but Rice Krispies are in this version. I may use some Cheerios in my next batch!
I did store these in the fridge because of the heat. Here is my slightly adapted recipe …
No-Bake Peanut Butter Butterscotch Crisp Cookies
1 3/4 cups peanut butter (creamy, chunky or a combo)
1 – 12 oz. package butterscotch chips
1 cup white chocolate chips
1/2 cup chopped salted peanuts
3 1/2 cups Rice Krispies cereal
1. Line two baking sheets with waxed paper or parchment paper, set aside.
2. In a medium-large saucepan combine the peanut butter, butterscotch chips and white chocolate chips over low heat, stirring occasionally until completely melted and smooth.
3. Stir in the peanuts and Rice Krispies cereal. Drop mounds onto the lined baking sheets. Chill until set (freezer 5 minutes or refrigerator about 30 minutes). Store in an airtight container at room temperature or in the refrigerator.