No Bake Corn Flake Cookies
semi-sweet chocolate chips
Melt chocolate chips, butterscotch chips, and peanut butter in a large bowl in the microwave, or a large pot on the stove top on medium-low.
Stir in corn flakes, gently, until completely coated.
Scoop with a large ice cream scoop onto parchment lined baking sheets and refrigerate until firm, about 15 minutes.
Store at room temperate, for softer and slightly sticky cookies, or in the refrigerator for firmer (and less messy) cookies.
For bars, press into a greased 9″x13″ pan. Refrigerate until firm before cutting.
Use 2 (10 oz) packages of mini marshmallows in place of the corn flakes.
Use a combination of marshmallows and corn flakes.
Use any other cereal of your choice – preferably an airy cereal like Chex or Rice Krispies.
Substitute 1 cup of cereal (or marshmallows) with 1 to 2 cups of nuts or dried fruit.