Crispix Chocolate Butterscotch Drops Recipes

BUTTERSCOTCH PUPPY CHOW

Steps:

• Place the powdered sugar into a 1 gallon resealable plastic bag.
• In a large microwave safe bowl melt the butterscotch chips for 1 minute.
• Stir and heat for 30 seconds longer or until melted when stirred.
• Stir in the peanut butter.
• Stir in the cereal and mix until evenly coated; I use a big spoonula for this. Pour the cereal mixture into the sugar filled bag and gently toss the mixture to coat it evenly.
• It says it needs to be stored in the refrigerator but I never have and mine has never stayed around longer than a day or two anyway. :-)
• I am often asked to bring the chocolate version of this to my sister's house, I think next time I'll take a batch of each and see how it goes.

WHITE CHOCOLATE CRISPIX MIX

Steps:

• In the largest pot, put the first 5 dry ingredients.
• Melt the white chocolate disc in the microwave.
• Pour melted chocolate over dry mix and toss with your hands until well coated.
• Spread mix out on wax paper to dry.
• Break apart and store in ziplock storage bags.
• Yum!

CLASSIC BUTTERSCOTCH DROPS RECIPE

Steps:

• Prepare 2 large baking sheets by lining them with aluminum foil and spraying the foil with cooking spray.
• Combine the sugar, cream, and water in a large saucepan over medium heat and stir until the sugar dissolves. Add the cream of tartar and boil the mixture until it reaches 240 F ( soft-ball stage ). Add the butter and continue boiling until the mixture reaches 280 F ( soft-crack stage ).
• Remove the pan from the heat and stir in the vanilla extract.
• Using a very small teaspoon, carefully drop spoonfuls of the hot candy onto the prepared baking sheets. It is important to work quickly before the candy begins to set. The drops will spread, so leave a bit of space in between your spoonfuls. Continue forming small butterscotch drops on the prepared sheets until you run out of candy or it becomes too hard to work with.
• Allow the drops to set at room temperature, then lift them off the baking sheet. Serve immediately, or place them in an airtight container and store at room temperature for up to 2 weeks.

PINEAPPLE WALNUT DROPS

Steps:

• 1. In medium mixing bowl, combine flour, baking powder, soda, and salt. Set aside.2. Measure margarine and sugar into large mixing bowl beat until light and fluffy. Add egg, lemon juice, and pineapple beat well. Add dry ingredients combine thoroughly. Stir in walnuts.3. Shape rounded measuring-teaspoonfuls of dough into balls. Roll in KELLOGG'S CORN POPS cereal. Place on greased baking sheet.4. Bake at 375°F about 12 minutes or until lightly browned. Immediately remove from baking sheets cool on wire racks.

CRISPIX® CHOCOLATE BUTTERSCOTCH DROPS

Steps:

• In heavy 2-quart saucepan, melt chocolate and butterscotch chips over low heat, stirring constantly. Remove from heat. Stir in peanuts and KELLOGG'S CRISPIX cereal.
• Drop by tablespoons onto waxed paper. Chill until firm. Store in airtight container in refrigerator.