Butterscotch-Rum Raisin Treats Recipe

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Butterscotch-Rum Raisin Treats Recipe
Butterscotch-Rum Raisin Treats Recipe photo by Taste of Home
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Butterscotch-Rum Raisin Treats Recipe

Read Reviews
3.5 3 3
Publisher Photo
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: Fall Cookies
MAKES:
56 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
56 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

1 treat: 76 calories, 4g fat (3g saturated fat), 1mg cholesterol, 21mg sodium, 11g carbohydrate (9g sugars, 0 fiber), 0 protein.

  • 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
  1. 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.
  2. 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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Reviews forButterscotch-Rum Raisin Treats

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whimsywendy User ID: 8575361 261125
Reviewed Feb. 11, 2017

"I love cluster type treats and thought these were great. They remind me of the recipe that won a million dollars in the Pillsbury bake off a few years ago! Since most clusters are chocolate flavored I like the twist of a creamy of butterscotch and rum flavor in this recipe. Very easy to make too."

MY REVIEW
sugarcrystal User ID: 5836839 261078
Reviewed Feb. 9, 2017

"These are super fun & easy! My nephew loved them!"

MY REVIEW
Cook38 User ID: 1584232 258193
Reviewed Dec. 16, 2016

"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."

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