Recipe: Peanut Butter Butterscotch Mounds (Gluten Free) :: Easy Like a Sunday Morning

March 25, 2012 by Laureen Fox | 4 Comments

Easy Like a Sunday Morning, that’s how the recipes in my “Easy” category will be. Nothing rushed or frantic, nothing with a long list of ingredients. Something that is so easy, you don’t really need a recipe. Something that almost cooks itself or requires no cooking at all.

I’m in trouble. Here I am trying to avoid sweets but in my pantry, are ingredients like White Chocolate chips and Butterscotch chips. They are left over from my Christmas Baking. What am I supposed to do? Toss them out? No, no I can’t do that…

I decided to use them to make some treats to have at our family gatherings over Easter weekend. The only problem is that I am weak, especially when it comes to doing battle with my insatiable sweet tooth. Oh my, just one little bite…pleeease!

Okay, I had more than just one bite but I’m sure you’ll understand and forgive me once you’ve tried these little morsels yourself.

Made with peanut butter, butterscotch and white chocolate, I set out to make a gluten free version of the haystack cookies I remember my mom making when I was little. She used chow mein noodles, which are not gluten free. I figured I could sub some gluten free corn flakes or gluten free crispy rice cereal for the noodles and I LOVE the results!

Okay, I confess, I did eat more than one of these little mounds but they’re so darn good…trouble…see, I told you I was in trouble

Recipe: Peanut Butter Butterscotch Mounds (Gluten Free)

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Summary: Made with peanut butter, butterscotch and white chocolate, these no-bake, gluten free cookies remind me of the haystack cookies mom used to make with chow mein noodles.

Gluten Free | Vegetarian

Ingredients

1 Cup Peanut Butter
2/3 Cup Gluten Free butterscotch chips
1/2 Cup Gluten Free white chocolate chips
2 1/2 Cups Gluten Free Crispy Rice Cereal, I used Natures Path Crispy Rice Cereal
1/2 Cup peanuts, chopped (plain or salted, either are fine)

Instructions

Line a couple of medium-sized cookie sheets with parchment paper.
In a medium saucepan, mix together the peanut butter, butterscotch chips and white chocolate chips.
Cook on low heat, stirring constantly until the mixture is nice and smooth. Until all the chips have melted.
Remove from heat, add the GF crispy rice cereal and peanuts. Mix until well combined.
Allow mixture to sit for a few minutes until it has cooled and set a bit.
Drop by tablespoonfuls on prepared cookie sheets. Chill in the refrigerator until fully set. Transfer to a serving dish or put in freezer safe containers to freeze for later use.

Recipe by Laureen.

Preparation time: 5 minute(s)

Cooking time: 5 minute(s)

Diet type: Vegetarian

Diet tags: Gluten Free

Number of servings (yield): 36

This posting is linked to the following events:

Slightly Indulgent Tuesdays hosted by Amy at Simply Sugar and Gluten Free

Traditional Tuesdays hosted by Lea Harris at Nourishing Treasures

My Meatless Mondays hosted by My Sweet and Savoury

Tuesday Talent Show hosted by Nikki at chef in training

Hearth and Soul Hop hosted by Alea at Premeditated Leftovers