"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Butterscotch Clusters Recipe

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This recipe for Butterscotch Clusters, by , is from Our Family Heritage Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Juli Lunde
Added: Monday, December 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
6 oz. pkg. butterscatch chips, 1/2 c. light corn syrup, 1/4 c. butter, 1 tsp. vanilla, 2 c. cheerio cereal, 1 c. peanuts

Directions:
Directions:
Line cookie sheet with waxed paper, brush with margarine. Heat butterscotch chips, corn syrup, butter and vanilla in 2 qt. pan over low heat, stirring constantly, until butterscotch is melted and mixture is smooth. Remove from heat. Stir in cereal and peanuts, mix well until coated. Drop mixture by rounded spoonfuls onto cookie sheets, refridgerate until firm, about 25 min. Store in fridge.

Number Of Servings:
Number Of Servings:
3 doz.
Personal Notes:
Personal Notes:
Daniel enjoys these cold treats on hot days

 

 

 

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