Butterscotch Cornflake Bars Recipes

PEANUT BUTTER CORNFLAKE BARS

Steps:

• In a large saucepan, combine peanut butter, sugar and corn syrup. Cook and stir over medium-low heat until sugar is dissolved. Remove from heat; stir in cereal. Spread into a greased 13x9-in. pan; press lightly. Let stand until set, about 1 hour.

BUTTERSCOTCH DROPS

Steps:

• In a medium saucepan over medium heat, melt butterscotch chips and peanut butter together. Remove from stove and stir in cornflakes. Drop by spoonfuls onto cookie sheets. Chill to harden.

BUTTERSCOTCH CORNFLAKE BARS

Steps:

• 1. Spray a 13x9 pan with cooking spray.
• 2. In a larg bowl, melt butterscotch chips and peanut butter in the microwave. Start at 1 min., stir then microwave in 20 second intervals until melted. Usually 1 min. has worked for me.
• 3. Spread mixture into pan and gently press down mixture into pan. You might want to use wax paper or spray your hands with cooking spray.
• 4. Allow to cool and set up for about 30 mins.

~ PEANUT BUTTER CORNFLAKE BARS ~

Steps:

• 1. In a medium - large sauce pan, over medium heat, add butter, sugar, corn syrup. Cook and stir until sugar is dissolved, and peanut butter is melted, make sure it's thoroughly combined.
• 2. Remove from stove and stir in the corn flakes. Spread evenly into an 11 x 7 dish greased dish. Let cool and set up.
• 3. For the topping I added the chips to a microwave safe bowl, along with the oil and cook for 1 minute, stir and if not completely smooth, add another 30 seconds. Spread over cooled bars and let chocolate set up, before cutting.
• 4. Cut bars into desired sized bars.

NO-BAKE BUTTERSCOTCH CORNFLAKE COOKIES

Steps:

• Measure cereal into a very large bowl; set aside.
• In a 1-quart microwaveable bowl, melt the chips and peanut butter in the microwave on high for 1 minute. Stir until smooth (microwave an additional 30 seconds, if needed).
• Remove melted butterscotch from microwave and pour over the cereal. Use a rubber spatula or wooden spoon to gently mix the cereal and coat with the butterscotch. Drop by small spoonfuls onto wax paper. Allow to completely cool until hardened.
• Source: Inspired by Tastebook

BUTTERSCOTCH CORNFLAKE COOKIES 1968

Steps:

• Place half only of the chip in a small pot and melt over low heat, stirring constantly.
• Combine the melted butterscotch chip with the brown sugar, butter, egg and vanilla.
• Beat all together very well.
• Combine the sifted flour with the baking soda and salt.
• Now sift the dry ingredients into the beaten mixture. Combine well.
• Stir in the remaining butterscotch chipits, cornflakes, and raisins or nuts.
• Shape into small balls.
• Place on ungreased baking sheet. Flatten with a fork in a criss-cross pattern.
• Bake at 375° for 10-12 minutes until nicely browned and desired crispness.
• Remove from cookie sheet while still warm onto a wire rack.
• Makes 60 cookies.