#3368 - Half Moon Krispie Cookies

(by Shirley McNevich)

1 cup white sugar
1 cup softened butter
2 eggs
1 tsp. vanilla
1/4 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 3/4 cups flour
1 1/2 cups Nestle's semi-sweet chocolate chips
1/2 cup Reese's peanut butter chips
8 cups Cocoa Krispies cereal (slightly crushed)
1 TBSP heavy whipping cream

In a mixer add white sugar and butter--beat. Add eggs--beat. Add vanilla, salt, baking powder and baking soda--beat. Slowly add flour--beat. Remove bowl from mixer--add 1/2 cup chocolate chips, 1/2 cup peanut butter chips and 2 cups cocoa krispies to the cookie batter--stir with a wooden spoon. In a separate bowl add the other 6 cups of cocoa krispies. Shape dough teaspoon sized balls and roll each dough ball in the bowl of cocoa krispies to coat. Place the coated dough ball on a greased cookie sheet. Repeat with all dough balls. Bake at 350 degrees for 8-10 minutes. Cool cookies completely. In a microwave safe bowl add 1 cup chocolate chips and 1 TBSP heavy whipping cream--microwave on high until melted, then stir vigorously. Dip one half of each cookie into the melted chocolate, then place cookies on wax paper to set up.

#90 - Chocolatey Butterscotch Treats

(by Shirley McNevich)

1 - 6oz. package Nestle's butterscotch morsels
1/2 cup Jif peanut butter
3 cups Kellogg's Cocoa Krispies cereal

Melt butterscotch morsels and peanut butter in a saucepan over VERY low heat, stirring constantly until smooth. Remove from heat when everything is melted and smooth. Add the cereal and stir until the cereal is well coated. Press mixture evenly into a buttered 11.5" x 7.5" x 1" pan. Chill in refrigerator until firm. Remove from refrigerator for ten minutes before cutting into squares.