Recipe (click to expand)
1/4 c Golden crisco shortening
1/2 c Creamy peanut butter
1 pk Butterscotch chips
6 c Corn flakes
2/3 c Miniature semi-sweet
-chocolate chips Chopped peanuts Or chocolate sprinkles -(optional) 1. Melt Golden Crisco Shortening, peanut butter and
butterscotch chips in large saucepan on very low heat. 2. Stir constantly until melted and smooth. Remove from
heat. 3. Pour corn flakes into large bowl. Pour hot butterscotch
mixture over corn flakes. 4. Stir with large spoon until corn flakes are coated.
5. Stir in chocolate chips.
6. Spoon out mixture (scant 1/4 cup/50 mL) into mounds on
waxed paper-lined baking sheets. 7. Sprinkle with chopped nuts or chocolate sprinkles, if
desired. 8. Refrigerate until firm before serving.
int: Try your favourite unsweetened cereal flakes in place of corn flakes. Makes 3 dozen 2-1/2 inch (6 cm) cookies
Baking Time: No bake —–