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Butterscotch Bones

 Butterscotch Bones
Ordinary rice cereal treats get special treatment with the addition of butterscotch flavors.—Taste of Home Test Kitchen
18 ServingsPrep: 40 min. + chilling


  • 1 package (10 ounces) miniature marshmallows
  • 3 tablespoons butter
  • 3 tablespoons instant butterscotch pudding mix
  • 6 cups crisp rice cereal
  • 1/2 cup butterscotch chips
  • 1/2 cup vanilla or white chips
  • 1 teaspoon shortening


  • In a large saucepan, combine marshmallows and butter. Cook and stir
  • over medium-low heat until melted. Remove from the heat; stir in
  • pudding mix until blended. Stir in cereal. Press into a greased
  • 15-in. x 10-in. x 1-in. pan. Refrigerate for 30 minutes.
  • Using a 3-in. bone-shaped cookie cutter, cut out shapes. In a shallow
  • microwave-safe dish, heat the butterscotch and vanilla chips with
  • shortening at 50% power until melted; stir until smooth.
  • Dip bottoms of bones into melted butterscotch mixture; place on foil.
  • Place some mixture in a heavy-duty resealable plastic bag if
  • desired; cut a small hole in a corner of bag and pipe designs over
  • bones. Let stand until set. Gently remove from foil. Yield: 1-1/2
  • dozen.