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
Recommended: 23 Amazing No-Bake Thanksgiving Desserts
VERIFIED BY Taste of Home Test Kitchen
- 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
Reviews forButterscotch-Rum Raisin Treats
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Feb. 11, 2017
Reviewed Feb. 9, 2017
"These are super fun & easy! My nephew loved them!"