Candy Bar Cookies – a delicious recipe with margarine, butterscotch chips, light corn syrup, margarine, vanilla, Cheerios. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Spread margarine on the bottom and sides
2
of square pan (9 x 9 x 2-inches).
3
Put butterscotch chips,
4
1/2
5
cup corn syrup, 2 tablespoons margarine and 1 teaspoon vanilla
6
in
7
a
8
large saucepan.
9
Heat over low heat, stirring all the time, until mixture is smooth.
10
Remove from heat and add 5 cups Cheerios and 1 1/2 cups marshmallows.
11
Mix until evenly coated.
12
Turn mixture into pan.
13
Press evenly with back of spoon.
14
Melt 1 tablespoon shortening in a
15
small saucepan over low heat.
16
Add chocolate chips, stirring until chips
17
are
18
melted
19
and
20
mixture
21
is smooth. Spread chocolate chips over
22
mixture
23
in square pan.
24
Refrigerate until firm, about 1 hour.
25
Remove
26
from
27
refrigerator
28
10 minutes before cutting.
29
Cut into bars (6 rows x 4 rows):
30
24 bar cookies.
395
kcal
Calories
34
g
Fat
21
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: margarine or butter, softened, 1 (6 oz.) pkg. butterscotch chips, 1/2 c. light corn syrup, 2 Tbsp. margarine or butter, and more.
Yes, Candy Bar Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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