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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Rice Krispie Fudge Cookies Recipe

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This recipe for Rice Krispie Fudge Cookies is from FAITH, FAMILY AND FOOD, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup peanut butter
8 cups Kellogg'sŪ Rice KrispiesŪ cereal
2 cups butterscotch morsels

Fudge layer:
3 Cups Chocolate chips
1 can Eagle Brand sweetened condensed milk
1 t. vanilla
Directions:
Directions:
1. Melt butterscotch morsels with peanut butter in microwave, stirring every 30 seconds until well blended. Remove from heat.

2. Add KELLOGG'S RICE KRISPIES cereal to butterscotch mixture, stirring until well coated. Press half of cereal mixture into 9X13-inch pan coated with cooking spray. Chill in refrigerator while preparing filling. Set remaining cereal mixture aside.

3. Combine chocolate morsels, milk and vanilla in a microwave safe bowl and cook until chocolate melts and mixture is well blended in 30 second increments. Spread over chilled cereal mixture. Spread remaining cereal mixture evenly over top. Press in gently. Chill. Remove from refrigerator for about 10 minutes before cutting into squares.
Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
Jessica's favorite Christmas cookie but good all year round!

 

 

 

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