Rating: 4.33 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a variation of the chow mein clusters that you often see around Christmas time! It's easy to do with the cereal you have in your cupboard; in fact, that's how I invented the recipe! The Rice Krispies® make it reminiscent of a Nestle® Crunch bar.

Gallery

Recipe Summary test

cook:
20 mins
additional:
15 mins
total:
35 mins
Servings:
25
Yield:
25 servings
Advertisement

Ingredients

25
Original recipe yields 25 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Set up a double-boiler over low heat. Put baking sheets into freezer to cool them.

    Advertisement
  • Combine 1 1/2 cup chocolate chips and 1 1/2 cup butterscotch chips in the double-boiler and mix continuously until nearly melted, about 10 minutes. Add 1/2 cup chocolate chips and 1/2 cup butterscotch chips; continue to cook and stir until the chips are completely melted, about 10 minutes more. Fold rice cereal and salted peanuts into the melted chip mixture.

  • Remove baking sheets from freezer and cover each with a sheet of waxed paper. Remove chocolate mixture from heat and drop spoonfuls of it onto the waxed paper. Heap the cookies into tidy piles for visual appeal.

  • Put filled baking sheets into the fridge until the chocolate hardens, 15 to 20 minutes.

Nutrition Facts

230 calories; protein 3.9g; carbohydrates 22.2g; fat 14.2g; cholesterol 4.5mg; sodium 157.6mg. Full Nutrition
Advertisement