6 Cups Of Wheat Chex Cereal
3 Cups Of Hershey's Butterscotch Chips
1/2 Teaspoon Of Pure Vanilla Extract
1/4 Cup Of Softened Real Salted Butter
Serving Size 20
187 Calories Per Serving
5 Grams Of Fat
This crunchy butterscotch cookies recipe was submitted to us for publishing last Christmas by Molly from Cranbrook Canada. To get the recipe started, please take out a large saucepan. Add into the saucepan the butterscotch chips, pure vanilla extract, and softened real salted butter. Stir these ingredients continuously over medium heat until a creamy and rich butterscotch sauce forms. Next remove the saucepan from the burner, and then pour it's contents into a mixing bowl. While the butterscotch sauce is still hot, pour in the wheat Chex cereal. Stir the cereal with a mixing spoon until it has a nice even coating of sauce. Next take out a cookie sheet, and line it with wax baking paper. Finally you are ready to start taking small clumps of the butterscotch coated cereal, and then forming them into small ball like shapes on your spoon. Next place them on to the wax paper. Once all of you cookies are lined up on the cookie sheet, slide it into the refrigerator to chill for two hours. This will allow your butterscotch sauce to harden. That concludes this unique and delicious recipe. Please don't forget to check out our many other butterscotch cookie creations.