Try this Peanut Butterscotch Cornies recipe, or contribute your own.
Suggest a better descriptionMelt butterscotch bits and peanut butter in the top of a double boiler or over very low heat. Remove from stove and stir in the cornflakes, mixing well until sticky all over. Drop by rounded teaspoons onto waxed paper and chill. Makes about 35 treats. Suggestion: Put in small paper muffin cups. From: Cookin with Maudie, Volume 11--A collection of recipes that have appeared in the "Cookin with Maudie" column in the Sugarcreek (Ohio) Budget since 1985. THe Budget is a weekly Newspaper that is read by Amish and Mennonites throughout North and South America. Published by Sugarcreek Budget Publishers, Inc, Sugarcreek, Ohio 44681, January 1992. Posted to MC-Recipe Digest V1 #922 by morefam@ne.infi.net on Nov 25, 1997
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Serving Size: 1 Cookie (7g) | ||
Recipe Makes: 35 | ||
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Calories: 26 | ||
Calories from Fat: 2 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 48.4mg | 2 % | |
Potassium 8mg | 0 % | |
Total Carbohydrate 5.7g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 5.5g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 26
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