Ingredients for Chocolate Butterscotch No Bake Cookies
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How to Make Chocolate Butterscotch No Bake Cookies
- Melt 12 ounces of butterscotch chips and 12 ounces of semi-sweet chocolate chips in a double boiler or a heat-safe bowl set over a pan of simmering water, stirring frequently until completely melted and smooth.
- Remove from heat and stir in 1 (10 ounce) package of marshmallows until fully melted and combined.
- Add 3 cups of chow mein noodles and stir gently until all the noodles are evenly coated with the chocolate and butterscotch mixture.
- Drop by rounded spoonfuls onto wax paper-lined baking sheet.
- Refrigerate for at least 30 minutes, or until firm.
- Store in an airtight container in the refrigerator for up to a week.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
73g
Fat
31g
Carbs
8g