Yield: 36 Servings
| Measure | Ingredient |
|---|---|
| 6 ounces | Butterscotch chips |
| ¼ cup | Light corn syrup |
| 2 tablespoons | Milk |
| 2 tablespoons | Butter |
| 1 teaspoon | Vanilla |
| 3½ cup | Puffed corn cereal |
| 1 cup | Broken pretzels |
From: Ruth Heiges <heiges@...>
Date: Mon, 12 Aug 1996 20:23:56 +0300 (IDT) Mix first 5 ingredients in saucepan. Melt over low heat, stirring constantly. Remove from heat & stir in cereal & pretzels. Drop by rounded tablespoonsful onto wax paper & allow to harden.
JEWISH-FOOD digest 314
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .