A salty, sweet combination that is nutritious and delicious!
2/3 cup all purpose flour¼ tsp baking soda
¼ tsp baking powder
¼ tsp salt
6 Tbsp packed brown sugar
¼ cup butter flavored Crisco (+ 2 tsp water)
2 egg yolks
½ tsp vanilla extract
1½ cup mini marshmallows
1 cup butterscotch morsels
¼ cup light corn syrup
2 Tbsp butter or margarine
1 tsp vanilla extract
1 cup Rice Chex
1 cup honey roasted peanuts
Pre-heat oven to 350º
Combine flour, soda, powder, salt, sugar, Crisco, egg yolks and vanilla in a large mixing bowl. Beat at low speed until crumbly. Press into an ungreased 9½ x 7 inch cookie sheet; bake in preheated 350º oven for 12 minutes or until lightly browned.
Remove from oven and cover with marshmallows; bake 3-4 more minutes until they puff slightly and start to brown. Cool on wire rack.
Combine butterscotch morsels, corn syrup, butter and vanilla in large sauce pan. Cook over low heat, stirring constantly until morsels have melted and mixture is smooth. Stir in peanuts and cereal. Spread mixture over marshmallows and cool completely in pan on wire rack.
For easy clean up and removal from pan, line with parchment paper before baking.
Cut into 12 squares.
© Crackerberries 2009
