I love making rum raisin rice pudding around the holidays. Those flavors inspired this recipe. Crispy rice cereal adds crunch, but nuts, toasted coconut, or candied pineapple could do the job, too.—Crystal Schlueter, Northglenn, Colorado
- 1 package (10 to 11 ounces) butterscotch chips
- 1 package (10 to 12 ounces) white baking chips
- 1/2 teaspoon rum extract
- 3 cups Rice Krispies
- 1 cup raisins
- Line 56 mini-muffin cups with paper liners. In a large bowl, combine butterscotch and white chips. Microwave, uncovered, on high for 30 seconds; stir. Microwave in additional 30-second intervals, stirring until smooth.
Stir in extract, Rice Krispies and raisins. Drop by rounded tablespoonfuls into prepared mini-muffin cups. Chill until set.
Freeze option: Freeze cookies in freezer containers, separating layers with waxed paper. To use, thaw before serving. Yield: about 4-1/2 dozen
Originally published as Butterscotch-Rum Raisin Bark in Cookies & Candies Bookazine 2016
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