Oh my goodness you guys, it has been a loooong summer already. Things have been super crazy around here, which is why I haven’t been posting much. But I think things are calming down, so I am hoping to get back to a semi-regular schedule here on the blog.
Also, it has been super hot here the last few weeks, and it looks like it is going to continue for a while. Are you dealing with this extreme heat as well? If you are, and even if you aren’t, you’ll love the next few recipes I’ve got planned for you, since they are all no bake! This first one couldn’t be easier. It is only four ingredients, and you probably have most of them in your pantry now. You only need chocolate chips, butterscotch chips, peanut butter, and corn flakes.
But as always around here, there are lots of ways you can customize it. The original recipe, which my family has made for years, uses marshmallows in place of the corn flakes and presses in into a 9″x13″ pan. My college roommate once made something similar with corn flakes. Since I am not a fan of marshmallows (that original dessert is just about the only way I eat them), I loved that twist on the bars. You can use either marshmallows or unsweetened cereal, or a combination of both. If you don’t like corn flakes, I would try something like Chex cereal, or even Rice Krispies. You want something that isn’t too dense. You could also stir in some nuts or even dried fruit if that’s your thing.
These cookies are simple and quick to put together, and they won’t heat up your kitchen. They aren’t fancy, but they are delicious. I hope you try them, because I know you will love them!
| Servings |
cookies
|
- 2 cups semi-sweet chocolate chips
- 1 cup butterscotch chips
- 1/2 cup peanut butter
- 8 cups corn flakes
Ingredients
|
|
- Melt chocolate chips, butterscotch chips, and peanut butter in a large bowl in the microwave, or a large pot on the stove top on medium-low.
- Stir in corn flakes, gently, until completely coated.
- Scoop with a large ice cream scoop onto parchment lined baking sheets and refrigerate until firm, about 15 minutes.
- Store at room temperate, for softer and slightly sticky cookies, or in the refrigerator for firmer (and less messy) cookies.
- For bars, press into a greased 9"x13" pan. Refrigerate until firm before cutting.
- Use 2 (10 oz) packages of mini marshmallows in place of the corn flakes.
- Use a combination of marshmallows and corn flakes.
- Use any other cereal of your choice - preferably an airy cereal like Chex or Rice Krispies.
- Substitute 1 cup of cereal (or marshmallows) with 1 to 2 cups of nuts or dried fruit.