Chocolate Peanut Puffs – a delicious recipe with milk chocolate chips, butterscotch chips, milk chocolate chips, butterscotch chips, crispy rice cereal, peanuts. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Set up a double-boiler over low heat. Put baking sheets into freezer to cool them.
2
Combine 1 1/2 cup chocolate chips and 1 1/2 cup butterscotch chips in the double-boiler and mix continuously until nearly melted, about 10 minutes. Add 1/2 cup chocolate chips and 1/2 cup butterscotch chips; continue to cook and stir until the chips are completely melted, about 10 minutes more. Fold rice cereal and salted peanuts into the melted chip mixture.
3
Remove baking sheets from freezer and cover each with a sheet of waxed paper. Remove chocolate mixture from heat and drop spoonfuls of it onto the waxed paper. Heap the cookies into tidy piles for visual appeal.
4
Put filled baking sheets into the fridge until the chocolate hardens, 15 to 20 minutes.
2188
kcal
Calories
155
g
Fat
173
g
Carbs
34
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 6 ingredients. The key ingredients include: 1 1/2 cups milk chocolate chips, 1 1/2 cups butterscotch chips, 1/2 cup milk chocolate chips, 1/2 cup butterscotch chips, and more.
Yes, Chocolate Peanut Puffs falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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