BUTTERSCOTCH BUTTERS

BUTTERSCOTCH BUTTERS 1 c. Reeses butterscotch pieces 2 tbsp. peanut butter 2 c. puffed rice 1/2 c. chocolate for dipping Combine the peanut butter and the butterscotch pieces in a double boiler, stirring constantly over hot water until melted. Stir in the puffed rice. Drop by tablespoonfuls onto waxed paper and allow to cool. When thoroughly cooled, dip each ball in tempered chocolate or chocolate which has been prepared for dipping. Variation: These also work well on their own without being dipped in chocolate, so you may choose to skip the final step