INGREDIENTS:
1 lb. Butterscotch chips
1/4 cup creamy peanut butter
2-3 cups corn flakes
INSTRUCTIONS:
Line a sheet pan with parchment paper.
Melt butterscotch chips and peanut butter in a double boiler and stir until smooth. Add corn flakes into butterscotch mixture and fold until well coated. Scoop tablespoon-size portions onto parchment lined sheet pan and refrigerate until chilled (about 15 to 20 minutes). Remove from refrigerator and plate. The Butterscotch Mounds can be kept at room temperature for at least one week in an airtight container.
