Choco-Scotch clusters recipe (1967)

Note: This article may feature affiliate links to or other companies. Qualifying purchases made via these links may earn us a small commission at no additional cost to you. Find out more here.

Choco-Scotch clusters

You make ’em nice and crunchy with Kellogg’s Rice Krispies… and lusciously rich with Nestle’s chocolate and butterscotch morsels.

Choco-Scotch clusters recipe


1 (6 oz.) pkg. semi-sweet chocolate chips
1 (6 oz.) pkg. butterscotch chips
1/4 cup peanut butter
4 cups Kellogg’s Rice Krispies


Melt chocolate chips, butterscotch chips and peanut butter in heavy saucepan over low heat, stirring constantly until well blended. Remove from heat and add Rice Krispies; stir until well-coated.

Drop by tablespoons onto wax paper or buttered cookie sheets. Let stand in cool place until firm.

Makes about 4 dozen cookies (aka confections), 1-1/2 inches in diameter

Note: Mixture may be pressed into buttered 9×9-inch pan, if desired. Cut into squares when firm.

Yield: 3 dozen 1-1/2 inch squares.

>> Also try: Scotcheroos: Chocolate & butterscotch on peanut butter cookie bars (1965) and this Fudgie-scotch ring dessert recipe (1972)

Choco-Scotch clusters recipe (1967)

More stories you might like

See our books

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Pin It on Pinterest