Description
These are what happen when you are out of chow mein noodles and want a butterscotch treat. I toasted oats but you can substitute almost any cereal if you have it on hand.
Ingredients
2 1/2 (225g) cups rolled oats
1 cup (190g) butterscotch chips
1/2 cup (130g) peanut butter
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment and set aside.
Spread oats on a rimmed baking sheet (it doesn’t have to be lined) and toast in preheated oven until brown, stirring occasionally, about 15 minutes. Set aside.
Place chips and peanut butter in a large microwave-safe bowl. Melt in microwave in 30-second bursts, stirring between. Alternatively, melt them on the stovetop in a heatproof bowl over simmering water.
Once the chips and nut butter are smooth, add 2 cups (180g) toasted oats, stirring to coat well. (The oats shrink a tiny bit when toasted, so I toast a bit extra to be on the safe side. Leftover oats can be used in smoothies or added to granola.)
Using a spoon, scoop up 2-tablespoons (30 ml) of the oat mixture, pressing it against the side of the bowl to compact. Place mounds onto the lined baking sheet.
Let stand at room temperature until firm, about 20 minutes. The impatient can refrigerate for 10 minutes.
Notes
In place of toasted oats, you can use a plain crunchy cereal like rice crisps corn flakes.
In place of butterscotch chips, you can use chocolate chips (dark, milk, or white) or salted caramel chips.
In place of peanut butter, you can use any nut butter or soy butter.
Depending on the cereal and nut butter you use, this recipe can be gluten-free. For a dairy-free/vegan version, dark chocolate chips might do the trick.
Keywords: rolled oats, gluten-free, egg-free,