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