1. Line 2 large cookie sheets with wax paper or baking parchment. 2. In a large, heavy bottomed stockpot, on low heat, melt the margarine and marshmallows. 3. Do this slowly so as not to scorch the bottom of the pot. 4. Stir in butterscotch chips and allow to melt slowly. 5. Stir in vanilla, then all of the cereal and blend, using a large wood spoon or rubber spatula. 6. Turn out evenly onto a prepared cookie sheet. 7. With hands dipped in cold water, flatten mixture as evenly as possible on the sheets. 8. Allow to set. 9. Cut into squares. 10. Place in freezer. 11. Once chilled, remove squares and wrap separately. ---------------------------------------------------------------------------
Nutrition
Ingredients
