Butterscotchies
Butterscotchies
1/2 cup evaporated milk
3/4 cup sugar
2 Tablespoons butter or margarine
1 6-ounce package (1 cup) butterscotch morsels
1 teaspoon vanilla
2 cups, crisp, ready-to-eat cereal
1 can (1 1/4 cups) flacked coconut
1/2 cup coarsely chopped California walnuts
Combine evaporated milk, sugar and butter in a 2-quart saucepan. Bring to a full, all-over boil, stirring constantly. Continue to boil, stirring constantly, 2 minutes. Remove from heat. Add butterscotch morsels and vanilla, stirring until smooth. Add cereal, coconut and nuts; toss lightly until well coated. Drop quickly by rounded teaspoonfuls on a greased, or waxed paper-lined or foil-lined sheet. Let stand until set.
Yield: 4 dozen
1/2 cup evaporated milk
3/4 cup sugar
2 Tablespoons butter or margarine
1 6-ounce package (1 cup) butterscotch morsels
1 teaspoon vanilla
2 cups, crisp, ready-to-eat cereal
1 can (1 1/4 cups) flacked coconut
1/2 cup coarsely chopped California walnuts
Combine evaporated milk, sugar and butter in a 2-quart saucepan. Bring to a full, all-over boil, stirring constantly. Continue to boil, stirring constantly, 2 minutes. Remove from heat. Add butterscotch morsels and vanilla, stirring until smooth. Add cereal, coconut and nuts; toss lightly until well coated. Drop quickly by rounded teaspoonfuls on a greased, or waxed paper-lined or foil-lined sheet. Let stand until set.
Yield: 4 dozen
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