Choco-Scotch clusters recipe (1967)

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

Ingredients

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

Directions

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)

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