|Hot porcupines pre chill.|
These porcupines are pure delicious creamy-crunchy comfort to me. Grandma Millie used to make them in North Miami Beach and ride them up to DC in her car for us (read: me) to indulge in every summer. She brought other treats too, like rocky road fudge, but nothing I loved or wanted to eat as much as these.
|Me and Grandma Millie Lovin' in the 70s.|
Seriously Bazu, I am aiming butterscotch colored bolts of sweet, sweet love at you right now! Now I just need to get my hands on more chips so I can work on the mousse I've been imagining...
|Cold porcupines pre-eating.|
(This recipe can be made with chocolate chips if you can't find butterscotch morsels, but then you'll be doing them wrong, but in a right kind of way).
- 12oz bag butterscotch morsels (private label from Price Chopper)
- 4 tablespoons creamy or crunchy peanut butter
- 2 cups unsalted dry roasted peanuts, split
- 3 oz crunchy chow mein noodles
- Line a cookie sheet with waxed paper or parchment.
- In a medium-large bowl, combine the peanut butter, peanuts and noodles.
- Over a double boiler, thoroughly melt the butterscotch chips.
- Scrape the melted butterscotch into the bowl and mix well to combine.
- Drop by tablespoon into round mounds onto the prepared cookie sheet.
- Chill to set.