1/2 c. peanut butter
1 pkg. (6 oz.) butterscotch pieces
3 c. corn flakes

1. In a 1 1/2 quart glass bowl, cook peanut butter and butterscotch pieces for 1 minute, 30 seconds to 2 minutes or until melted.

2. Gradually add the corn flakes, stirring to coat with the mixture.

3. Drop by teaspoonfuls onto cookie sheets lined with waxed paper.

4. Refrigerate to set. They will set at room temperature but it will take longer. 30-36 cookies.