Instructions

• Melt the butterscotch chips and peanut butter together until smooth over medium heat. Do not let it bubble or boil. 
• Slowy add each cup of cornflakes to the mixture and turn the heat down to med-low to prevent burning. 
• Coat the cornflakes evenly with the entire mixture. You can add more peanut butter if needed. 
• Cool on wax paper or a non-stick cookie sheet in the fridge for 30 minutes or until hardened. 
• Carefully remove the cookies and enjoy! 

(To store the cookies I recommend a glass casserole dish with a lid. Keep refrigerated because they will melt!)