Time 1h30m Yield 42 Number Of Ingredients 8 Steps:
Heat oven to 350°F. Spray cookie sheets with cooking spray. In large bowl, mix ingredients with spoon. Drop dough by rounded tablespoonfuls 2 inches apart on cookie sheets. Bake 10 to 12 minutes until set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store in tightly covered container.
Time 1h30m Yield 25 treats, 25 serving(s) Number Of Ingredients 7 Steps:
Melt butterscotch morsels with peanut butter in heavy saucepan over very low heat, stirring constantly until well blended. Remove from heat. Add KELLOGG’S® RICE KRISPIES® cereal to butterscotch mixture, stirring until well coated. Press half of cereal mixture into 8 x 8 x 2-inch pan coated with cooking spray. Chill in refrigerator while preparing filling. Set remaining cereal mixture aside. Combine chocolate morsels, powdered sugar, butter and water. Stir over very low heat until chocolate melts and mixture is well blended. Spread over chilled cereal mixture. Spread remaining cereal mixture evenly over top. Press in gently. Chill. Remove from refrigerator for about 10 minutes before cutting into squares.
Time 30m Yield 25 servings Number Of Ingredients 7 Steps:
Melt butterscotch morsels with peanut butter in heavy saucepan over very low heat, stirring constantly until well blended. Remove from heat. Add KELLOGG’S® RICE KRISPIES® cereal to butterscotch mixture, stirring until well coated. Press half of cereal mixture into 8 x 8 x 2-inch pan coated with cooking spray. Chill in refrigerator while preparing filling. Set remaining cereal mixture aside. Combine chocolate morsels, powdered sugar, butter and water. Stir over very low heat until chocolate melts and mixture is well blended. Spread over chilled cereal mixture. Spread remaining cereal mixture evenly over top. Press in gently. Chill. Remove from refrigerator for about 10 minutes before cutting into squares.
Time 20m Yield 24 serving(s) Number Of Ingredients 6 Steps:
Melt butterscotch chips and peanut butter over low heat, stirring constantly, until smooth. Add cereal and stir until well coated. Press HALF of the mixture into buttered 8-inch square pan. Chill while preparing fudge mixture. Melt chocolate chips, powdered sugar, butter and water over hot water; stir until smooth. Spread chocolate over chilled cereal mixture. Spread remaining cereal mixture evenly over top. Press gently and refrigerate until firm. Cut into squares.
Number Of Ingredients 7 Steps:
- Melt butterscotch morsels with peanut butter in heavy saucepan over very low heat, stirring constantly until well blended. Remove from heat.2. Add KELLOGG’S RICE KRISPIES cereal to butterscotch mixture, stirring until well coated. Press half of cereal mixture into 8 x 8 x 2-inch pan coated with cooking spray. Chill in refrigerator while preparing filling. Set remaining cereal mixture aside.3. Combine chocolate morsels, powdered sugar, butter and water. Stir over very low heat until chocolate melts and mixture is well blended. Spread over chilled cereal mixture. Spread remaining cereal mixture evenly over top. Press in gently. Chill. Remove from refrigerator for about 10 minutes before cutting into squares.
Number Of Ingredients 7 Steps:
- Melt together butterscotch chips and peanut butter. Add krispies and press 1/2 into the bottom of a buttered 8x8 pan. Melt together remaining ingredients and spread over mixture. Cover with remaining krispies, chill and cut.
