Prep 10 mins
Cook 20 mins
This was a favorite of my grampa's and so it has special meaning. I always think of him when I make them. They're just a great little treat to have on hand and also freeze well to pull out at any time.
- 1⁄2 cup butter
- 1⁄2 cup brown sugar
- 1 1⁄3 cups flour
- 2⁄3 cup sugar
- 2⁄3 cup light corn syrup
- 6 ounces butterscotch chips
- 1⁄2 cup peanut butter
- 2 cups corn flakes
- Preheat over to 350 degrees.
- Cream together the butter and brown sugar.
- Add the flour and press into a buttered 9x13 baking pan.
- Bake 15 minutes.
- In a sauce pan combine the sugar and light corn syrup and bring to a boil.
- Remove from heat.
- Add butterscotch chip and peanut butter.
- Stir until melted.
- Add corn flakes.
- Spread carefully onto the crumb crust.
- Cool and cut into squares.
We enjoyed this recipe but I think I would like it better without the crust. I used frosted flakes in the mixture instead of corn flakes. Unlike Nott, I didn't wait for the crust to cool so mixture did not spread easily. (Hungry kids...) Made for 123 Hits
This is a great tasting combination, but the recipe is a little incomplete. I was not sure if I should pour the hot peanut butter mixture over the cooled cookie crust or the hot cookie crust. I decided to wait until the cookie cooled. It worked fine. Would probably work fine on a hot crust too. How do you do it? I used to make something called Christmas chuckles which was just the peanut butter, butterscotch mixture with a bit more cornflakes and dropped into clumps on wax paper. No cookie crust. I like the idea of having it on a crust. It is like a double treat. Thank you for posting.