No Bake Marshmallow Butterscotch Chex Cookies Food

NO BAKE CHEX COOKIES

Steps:

• Line two cookie sheets with parchment. Set aside.
• In a large saucepan, add the sugar, corn syrup, and vanilla. Bring to a low boil, stirring frequently.
• Carefully add the peanut butter and pinch of salt and stir until the peanut butter is fully incorporated. Turn heat off.
• Add in the Chex cereal and stir well, making sure each piece is coated.
• Pour marshmallows in and stir until evenly dispersed, but not too long. The marshmallow will start to melt, but you do not want them to melt completely.
• Using a 2-tablespoon scoop, scoop out mounds of the chex mixture onto the cookie sheet. They will not spread much, so you can place them close together.
• Let sit for about 30 minutes so they can firm up.
• Store in layers in an airtight container.

CHEWY BUTTERSCOTCH CHEX CLUSTERS

Steps:

• Line a large baking sheet with parchment paper.
• In a sauce pan over medium heat, melt butter, sugars and milk.
• Once the mixture starts to boil, boil for 2 minutes, stirring constantly.
• Remove from heat and whisk in the pudding mix and vanilla extract.
• Continue whisking for about two minutes until mixture is smooth and glossy.
• Stir in cereal, mixing to coat all cereal pieces as quickly as possible.
• Pour cereal mixture on baking sheet and spread into a thin even layer.
• Chill in refrigerator until ready to serve.
• Break apart the cereal mixture into clusters and enjoy!

NO BAKE BUTTERSCOTCH MARSHMALLOW BARS

Steps:

• In a large pot over medium-low heat, combine the butter, peanut butter, and butterscotch chips. Stir frequently until the mixture is completely melted.
• Remove from the heat and stir in coconut, walnuts, and marshmallows. Pour the mixture into an ungreased 9x13 inch pan and spread to even it out.
• Put the pan in the refrigerate to set, then cut into bars.

NO-BAKE SNICKERS™ CHEX™ BARS

Steps:

• Spray 13x9-inch pan with cooking spray. Spray large bowl with cooking spray; in bowl, stir together cereal, 2/3 cup of the peanut butter chips and 1/4 cup peanuts.
• Spray medium microwavable bowl with cooking spray; add butter and marshmallows. Microwave uncovered on High 1 minute 30 seconds to 2 minutes or until smooth, stirring after each minute. Stir in caramel bits; microwave 30 seconds. Stir well to blend; a few caramel bits will remain unmelted.
• Pour hot marshmallow mixture over cereal mixture in bowl; stir until cereal is well coated. Press firmly in pan.
• In medium microwavable bowl, microwave chocolate chips and remaining 1 cup peanut butter chips uncovered on High 1 to 2 minutes, stirring every 30 seconds, until smooth. Spread over bars. Sprinkle chopped candy and 1/4 cup peanuts over top. Let stand about 2 hours or until set.
• Cut into 6 rows by 4 rows. Store covered in airtight container at room temperature.

NO-BAKE CHOCOLATE OATMEAL COOKIES

Steps:

• Line cookie sheets with waxed paper. In medium bowl, mix oats, peanut butter, coconut, cocoa and vanilla; set aside.
• In 1-quart saucepan, heat sugar, milk and butter to boiling. Boil 1 minute, stirring constantly. Pour over oat mixture; quickly stir to mix well.
• Immediately drop by heaping teaspoonfuls onto cookie sheets; cool. Carefully remove from waxed paper to serve.

BUTTERSCOTCH NO-BAKE COOKIES

Steps:

• In a large saucepan, combine sugar, butter and milk. Bring to a boil; boil 1 minute. Remove from heat. Stir in pudding mix and oats until blended. Stir in chips and pecans. Drop by tablespoonfuls 1 in. apart onto parchment-lined baking sheets. Let stand until set.

BUTTERSCOTCH COOKIES (NO BAKE)

Steps:

• Put margarine, evaporated milk, and sugar in a pot.
• Heat and stir until boiling.
• Boil 1 minute, stirring constantly.
• Remove from heat.
• Add butterscotch chips, stir well.
• Add oatmeal and stir again.
• Cool silghtly until mixture can be handled.
• Drop onto greased cookie sheets.
• Chill until firm.
• Can be frozen for future use.