- 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
Reviews for Butterscotch-Rum Raisin Treats
"Color of final product not very appetizing - a weird apricot-ish color I guess due to the white and butterscotch chips. Did not taste the 1/2 t. rum extract AT ALL. Flavor was very boring. I hate using muffin pans, so I was just going to put in lumps on a pan, but after tasting, I decided I would never present this to anyone outside my kitchen because they were so bad and it is not the quality food I put out to people, so I just pressed into a 9-in. pan and drizzled some melted chocolate over the top - hopefully hubby will help me eat it up. I would never make this recipe again, not even doctoring it with ingredients. Just that bad."