Cornflake PB & Butterscotch Cookies
Nutritional Info
- Servings Per Recipe: 23
- Amount Per Serving
- Calories: 159.0
- Total Fat: 9.4 g
- Cholesterol: 0.0 mg
- Sodium: 105.2 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 1.0 g
- Protein: 3.9 g
View full nutritional breakdown of Cornflake PB & Butterscotch Cookies calories by ingredient
Introduction
No-bake peanut butter and butterscotch cookies No-bake peanut butter and butterscotch cookiesNumber of Servings: 23
Ingredients
-
1 bag (11 oz.) - Nestle Butterscotch Chip Morsels
1 cup - Skippy Extra Crunchy Peanut Butter (or what ever favorite you like)
6 cups - Kellogg's Corn Flakes Cereal.
Tips
Taking them out of the fridge when done is optional. My cookies stay solid outside the fridge for a long time, unless placed near heat.
You can use more or less peanut butter if you'd like. I try to stay around a cup because if you use too much than the cookies may not stay solid outside the fridge as long.
Also, you may use more or less corn flakes. Depends on how candied you like your cookies!
Directions
Melt 1 bag of Butterscotch chips and 1 cup of peanut butter in large pot. (be careful not to burn). This takes about 5 minutes.
Add 2 cups of Corn Flakes and stir in so the melted product covers the flakes completely. Be careful not to crush flakes. Use a flat edged utensil.
Add another 2 cups and coat evenly, then add the remaining flakes and make sure you can't see the flakes at best.
Coat cookie sheet with aluminum foil.
While still warm use a tablespoon to scoop out a heaping spoonful (about two tablespoons) Roughly makes 1 oz. sized cookies.
Place in refrigerator at least 10 minutes to make cookies solid.
Recipe roughly makes 20-25 cookies depending on how much you snack :).
Serving Size: Makes roughly 23 1 oz. cookies.
Number of Servings: 23
Recipe submitted by SparkPeople user MOTCH6.
Add 2 cups of Corn Flakes and stir in so the melted product covers the flakes completely. Be careful not to crush flakes. Use a flat edged utensil.
Add another 2 cups and coat evenly, then add the remaining flakes and make sure you can't see the flakes at best.
Coat cookie sheet with aluminum foil.
While still warm use a tablespoon to scoop out a heaping spoonful (about two tablespoons) Roughly makes 1 oz. sized cookies.
Place in refrigerator at least 10 minutes to make cookies solid.
Recipe roughly makes 20-25 cookies depending on how much you snack :).
Serving Size: Makes roughly 23 1 oz. cookies.
Number of Servings: 23
Recipe submitted by SparkPeople user MOTCH6.