Butterscotch Bones Recipe
Butterscotch Bones Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Ordinary rice cereal treats get special treatment with the addition of butterscotch flavors.—Taste of Home Test Kitchen
MAKES:
18 servings
TOTAL TIME:
Prep: 40 min. + chilling
MAKES:
18 servings
TOTAL TIME:
Prep: 40 min. + chilling

Ingredients

  • 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

Directions

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.
Originally published as Butterscotch Bones in Taste of Home Halloween Food & Fun 2008, p29

Nutritional Facts

1 each: 114 calories, 4g fat (3g saturated fat), 4mg cholesterol, 98mg sodium, 20g carbohydrate (9g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Butterscotch Bones in Taste of Home Halloween Food & Fun 2008, p29

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