Choco Scutterbotch Recipes

CHOCO-SCUTTERBOTCH COOKIES

Steps:

• 1. Heat oven to 375^. Place sheets of foil on countertop for cooling cookies. Combine 2/3 cup shortening and brown sugar in large bowl. Beat at medium speed of mixer until well blended. Beat in eggs.
• 2. Add cake mix gradually at low speed. Mix until well blended. Stir in cereal, butterscotch chips, chocolate chunks, chocolate chips and nuts. Stir until well blended.
• 3. Shape dough into 1-1/4" balls. Place 2" apart on ungreased cookie sheet. Flatten slightly. Bake for 7 to 9 minutes or until lightly browned around edges. Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

CHOCO-SCUTTERBOTCH

Steps:

• Preheat oven to 375.
• Combine shortening and brown sugar in large bowl.
• Beat at medium speed of electric mixer until well blended.
• Beat in eggs.
• Add cake mix gradually at low speed.
• Mix until well blended.
• Stir in cereal, chocolate chunks, butterscotch chips, chocolate chips and nuts with spoon.
• Stir until well blended.
• Shape dough into 1 1/4 inch balls.
• Place 2 inches apart on ungreased baking sheets.
• Flatten slightly to form circles.
• Bake at 375 for 7 to 9 minutes or until lightly browned around edges.
• Cool 2 minutes before removing to cooling racks.
• Cool completely.
• Store in airtight container.

BUTTERSCOTCH BON-BONS

Steps:

• 1. Line baking sheet with waxed paper. In a medium bowl, use and electric mixer to beat together; pudding mix, cream cheese, and half and half. Refrigerate to firm.
• 2. One at a time, roll mixture between hands to form a ball, then dunk in the melted chocolate. Use a fork to remove bon bons, allowing excess chocolate to drip off.
• 3. Transfer to waxed paper sheet. Repeat with remaining batter. You may have to reheat the chocolate to consistency.
• 4. Transfer the baking sheet to the freezer and let bon bons set until firm, about 45 minutes. Store in air-tight container in freezer up to one month.. Makes about 3 dozen.. Enjoy!