1/4 cup unsalted butter, cut up
1 bag (10-oz) marshmallows
6 cups round oat cereal (ie Cherrios)
1 cup golden raisins
1 bag (11-oz) butterscotch morsels
Coat a 9 x 13-inch baking pan with nonstick cooking spray.
Melt the butter in a large pot over medium-low heat. Add the marshmallows and cook until melted and smooth. Remove pot from the heat.
Stir the cereal and raisins into the marshmallow mixture and let stand for 2 minutes (no longer as mixture will stick to the pot). Fold in the butterscotch chips until well distributed.
Using greased or buttered hands, gently press mixture into the prepared pan and allow to stand at room temperature until cool.
Cut into bars.
6 cups round oat cereal (ie Cherrios)
1 cup golden raisins
1 bag (11-oz) butterscotch morsels
Coat a 9 x 13-inch baking pan with nonstick cooking spray.
Melt the butter in a large pot over medium-low heat. Add the marshmallows and cook until melted and smooth. Remove pot from the heat.
Stir the cereal and raisins into the marshmallow mixture and let stand for 2 minutes (no longer as mixture will stick to the pot). Fold in the butterscotch chips until well distributed.
Using greased or buttered hands, gently press mixture into the prepared pan and allow to stand at room temperature until cool.
Cut into bars.
Note: File Photo
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