Chocolate Peanut Puffs
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Ingredients35 m servings 230 cals
Original recipe yields 25 servings
- Set up a double-boiler over low heat. Put baking sheets into freezer to cool them.
- 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.
Per Serving: 230 calories; 14.2 g fat; 22.2 g carbohydrates; 3.9 g protein; 4 mg cholesterol; 158 mg sodium. Full nutrition
ReviewsRead all reviews 2
Wow! Definitely satisfied my craving for the chocolate/butterscotch combo! It's a little on the sweet side, so next time I may add more peanuts and/or Krispies. I did not have a double boiler...