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I always like to get my Corn Flakes ready first.
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Pour them into a large bowl.
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They will sit there and wait patiently until you are ready for them.
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Then I pull out my trusty quarter sheet pan, or jelly roll pan, as some of you call it.
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If you read my blog you will see how often I use this thing.
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Get one!
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Spray your sheet pan lightly with Pam.
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Set that aside too.
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Now on the stovetop, on medium heat, place your peanut butter and butterscotch morsels in a non-stick pan.
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Keep your eye on the peanut butter and butterscotch and be sure to stir it often.
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We dont want any of that goodness to burn.
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Keep stirring it around so everything incorporates.
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Make sure everything is all melted, and keep stirring.
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Now pour this mixture into the ever-waiting Corn Flakes.
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I told you they would be patient.
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Now stir, stir, stir.
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Make sure every little flake gets coated in the melted goodness.
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Now, I like to take my cookie scoop, and scoop out a nice over-flowing scoop of the mixture, and place on the Pam sprayed sheet cake pan.
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The mounds will be a bit soft and somewhat runny.
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But try to mound them up into nice little blobs.
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Now pop the sheet cake pan into the freezer for about 7 minutes.
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That should do the trick.
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Dont forget theyre in there!
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You can pop them right off the sheet pan now and they are in perfect little clusters.
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Now, eat one.
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Then put the rest in an air-tight container.
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Oh yes, these little Crunchies are snack-a-licious!
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Dont forget them for your Christmas gift tins!
