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Choco-Scotch Clusters
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Some inspired genius in the Kellogg kitchen came up with this luscious combination of chocolate, butterscotch and peanut butter in the early 1940s.
1 (6-ounce) package semi-sweet chocolate morsels
1 (6-ounce) package butterscotch morsels
2 tablespoons peanut butter
4 cups Kellogg's Rice Krispies cereal
Melt chocolate, butterscotch morsels and peanut butter together in top section of a double boiler over hot but not boiling water, or in heavy saucepan over very low heat, stirring constantly until well blended. Remove from heat. Add Rice Krispies; stir until well coated.
Drop by level measuring-tablespoon onto waxed paper or buttered baking sheets. Let stand in cool place until firm.
Makes about 4 dozen choco-scotch clusters, 1-1/2 inches in diameter
NOTE:
Mixture may be pressed into buttered 9 by 9 by 2-inch square pan. Cut into squares when firm.
Yields 3 dozen 1-1/2 by 1-1/2-inch choco-scotch clusters.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
