BUTTERSCOTCH HAYSTACKS
Leigh Ann McCoy | Bookkeeper/HR Assistant, Courtyard Fort Smith
INGREDIENTS •
1 Package of Butterscotch Chips 3/4 Cup Creamy Peanut Butter
•
• 6 Cups of Corn Flakes or Chow Mein Noodles
1. Melt the butterscotch chips in the microwave or on the stovetop making sure not to burn. 2. Mix in the peanut butter and stir until creamy. 3. Add the corn flakes(or chow mein noodles) and stir until flakes are covered with butterscotch/peanut butter mixture. 4. Spoon onto wax paper in little clumps and pop into the freezer for a few minutes to solidify. 5. Can be stored in an airtight container for 2 weeks.
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