1/2 cup creamy peanut butter
1/4 cup butter-flavoured Crisco
2 cups butterscotch-flavoured chips
6 cups corn flakes
2/3 cup semi-sweet mini chocolate chips
Combine peanut butter, Crisco and butterscotch chips in large microwave-safe bowl. Cover with waxed paper. Microwave on medium for 1 minute. Stir. Repeat until smooth (or melt on rangetop in small saucepan over very low heat, stirring constantly).
Pour corn flakes into large bowl. Pour hot butterscotch mixture over flakes. Stir with spoon until flakes are coated. Stir in chocolate chips.
Spoon scant 1/4 cupfuls of mixture into mounds on waxed paper-lined cookie sheet. Sprinkle with chopped nuts. Refrigerate until firm.
Makes about 3 dozen cookies
*Changes I made: I used 1 1/2 cups of butterscotch chips and 1/2 cup chocolate chips for melting. I also used regular butter, not Crisco. I did not add any extra chocolate chips but instead added chopped peanuts and sweetened flaked coconut. I topped the stacks with mini M&M's rather than use nuts.
Source: Treasury of Desserts, 1993