The Great Cookie Experiment – Butterscotch Bones
This recipe was simple and easy, and great for making during my very busy Halloween season! There’s just one problem. It’s not a cookie. The basis of this “cookie” is your basic Rice Crispy treats- you know, the butter and the marshmallows mixed with “crisp rice cereal” and then pressed into bars and cut into squares. I love them- I think almost everyone does. But they aren’t a cookie- they’re technically a candy. Cookies are baked and have basic ingredients like flour and eggs. Candies involve blending sugar with some kind of fat- butter, cream, and so forth. They usually require some kind of heat process to blend the flavors. The result of this recipe is fabulous, but very different from a cookie.
That being said, I really didn’t care that it wasn’t technically a cookie. I cared that I could make it fast, and easy, and still have it taste good. It succeeded on all counts. What made the treats stand out was the addition of butterscotch pudding to the butter and marshmallow. Yummy! The pudding added a little color, some mild butterscotch flavor, and it tasted great! I’m immediately thinking about what it would be like to add some other pudding flavors. I’m willing to bet pistachio would be super good!
I tried to serve these at game night, but it was a night with birthday cake and many treats so they didn’t really get eaten (Editor’s note: I ate 4, so there). That was alright because the girls inhaled them all the next day, and I barely had some left over for their sack lunches for school when the weekend was over. I’m pretty sure that means they liked them. I’ll have to think about making more later- although once October is over, maybe I won’t make them bone shaped!
1 package (10 oz) miniature marshmallows
3 Tbl butter
3 Tbl instant butterscotch pudding mix
6 cups crisp rice cereal
½ cup each butterscotch chips and vanilla or white chips
1 tsp shortening
In a large saucepan, combine marshmallows and butter. Cook and stir over medium heat until melted. Remove from the heat. Stir in pudding mix until blended. Stir in cereal. Press into a greased 15x10x1 inch pan. Refrigerate for 30 minutes. Using a 3 inch bone-shaped cookie cutter, cut out shapes. In a shallow microwave-safe dish, heat the butterscotch and vanilla chips with shortening at 50% power until melted. Stir until smooth. Dip bottoms of bones into melted butter-scotch mixture. Place on foil. If desired, place some mixture in a heavy-duty resealable plastic bag. Cut a small hole in a corner of the bag and pipe designs over bones. Let stand until set. Gently remove the foil.