Ingredients for Choco Scutterbotch
- Butter Flavor Shortening
- 1 ½ cups packed brown sugar
- 2 large eggs
- Duncan Hines Moist Deluxe Yellow Cake Mix
- Crispy Rice Cereal
- Semisweet Chocolate Chunk
- ½ cup butterscotch chips
- Semi Sweet Chocolate Chips
- Walnuts
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How to Make Choco Scutterbotch
- Preheat oven to 375°F (190°C).
- In a large bowl, cream together 1 cup (2 sticks) of shortening and 1 ½ cups packed brown sugar using an electric mixer on medium speed until light and fluffy.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- Gradually add 1 box (15.25 oz) of your favorite chocolate cake mix on low speed, mixing until just combined.
- Stir in 3 cups of your favorite cereal (like Rice Krispies or Chex), 1 cup semi-sweet chocolate chunks, ½ cup butterscotch chips, ½ cup chocolate chips, and ½ cup chopped nuts using a spoon. Mix until evenly distributed.
- Roll dough into 1 ¼ inch balls.
- Place balls 2 inches apart on ungreased baking sheets.
- Gently flatten each ball into a circle using the bottom of a glass or your hand.
- Bake for 7-9 minutes, or until the edges are lightly browned.
- Let cool on baking sheets for 2 minutes before transferring to a wire rack to cool completely.
- Once completely cool, store in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
55g
Fat
14g
Carbs
6g
