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)
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
- 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)
- 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:
Cast Party Wednesdayhosted by Sheryl at Lady Behind The Curtain
It’s a Keeper Thursday hosted by Christina at It’s a Keeper
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