Ingredientsservings 223 cals
- Melt the butterscotch chips over low heat and add peanut butter.
- Stir in cornflakes.
- Drop on waxed paper and let cool.
Per Serving: 223 calories; 10.8 g fat; 26.4 g carbohydrates; 1.9 g protein; 0 mg cholesterol; 114 mg sodium. Full nutrition
ReviewsRead all reviews 23
My mom used to make these when I was little and I just love them. A word of caution -- don't make these on a very hot/humid day or they won't set properly. I tried to make them for an August pic...
These are just like those; think they were called nuts and bolts, with carmel and the chow mein noodles instead of corn flakes.
We're only 13 and 15-years-old and we made this, and it's really good, we first made it with chocolate instead of butterscotch, and it's really good for those people out there who love chocolate...
Neat recipe! I didn't think they would set right, but 5 mins in the fridge did the trick. I used half pb chips and half semi-sweet chocolate chips. Yum!!:-) Love these! Hubby loved them too...s...
Yummy and fast! I would reduce the cornflakes to 3 c. and make the crunches bite size. Put them in the fridge right away to set, and serve them cold. I didn't like them as much hot, but once we ...
Loved it! Couldn't be simpler. I followed the directions exactly, and instead of placing on waxed paper, I put them in mini muffin papers. Topped each with a robin egg for Easte,r and they ar...
What is not to love about butterscotch, peanut butter and crunchiness? Fabulous and easy.
This is the recipe that one of my friend's moms used to make for us when she had a sleepover. We lived in Arkansas at the time and these were always kept in the refrigerator for us to eat.