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1/3 cup peanut butter (creamy or chunky)
12 ounces (1 pack) butterscotch chips
6 cups Cornflakes
1. Line two baking sheets with parchment paper; set aside.
2. In a medium saucepan combine the peanut butter, butterscotch chips over low heat, stirring occasionally until completely melted and smooth.
3. Stir in the cornflakes. Drop mounds (about 2 tablespoons each) onto the parchment-lined baking sheets. (You could also use a medium-size cookie scoop.) Chill until set, about 1 hour. Store in an airtight container at room temperature or in the refrigerator.
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