1 package Vanilla Bean Instant Pudding
6 cups corn flake or crispy rice cereal
1 bag Lily's butterscotch chips, melted
1 1/2 cups (crunchy) peanut butter
1/2 cup honey
Add the instant pudding and cereal to a large mixing bowl and stir to combine.
Melt the butterscotch chips in a microwave-safe bowl, then stir in the peanut butter and honey until smooth.
Pour over the dry ingredients and stir to coat.
Press the mixture firmly into the bottom of a parchment-paper lined 8x8 baking dish.
Refrigerate to set, then cut into 16 bars.
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