Reviewed: Dec. 21, 2011

Very yummy! Used Reece's peanut butter chocolate chips instead of butterscotch. Turned out very well, so melt in your mouth!

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Reviewer:

sraams

Home Town: Winnipeg, Manitoba, Canada

Reviewed: Dec. 11, 2011

-I don't reccomend using flavored potato chips -These are how I "snagged" my guy. He got some from his landlord, and told me if I could make them he'd marry me. I promptly logged on and searched. Now I make them every year on our anniversary.

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Reviewer:

ALANNACOOPER

Reviewed: Dec. 31, 2010

Easy and very popular. We also make them on the campstove sometimes when camping.

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Reviewer:

brogli1

Cooking Level: Intermediate

Home Town: Scottsville, Kentucky, USA

Living In: Salt Lake City, Utah, USA

Reviewed: Dec. 14, 2010

These were disappointing to me. The flavor is excellent, but I won’t be making them again. At room temperature, these are really messy to eat and chocolate melts all over your fingers – not exactly something I’d want to serve at a party where they’d be sitting out. If you store them in the refrigerator and eat them straight from the fridge, they’re fine. If you do make these, here's a little tip: 2 1/2 oz. of chips = 1 cup crushed. A little digital scale really helps.

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Reviewer:

bellepepper

Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: Oct. 14, 2010

We really enjoyed these, made quite a huge amount but each cookie is a small chocolate bar and they vanish just as fast!

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Reviewer:

Carrie

Cooking Level: Intermediate

Home Town: Victoria, British Columbia, Canada

Living In: Hamilton, Ontario, Canada

Reviewed: Jul. 11, 2010

So good!! like the best PMS gotta have treat, ever...might have enen been able to add another cup of chips too.

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Reviewer:

Lori

Cooking Level: Expert

Living In: Acton, Maine, USA

Reviewed: Jun. 26, 2010

These were pretty good, recipe was really easy. I followed the recipe exactly, but would like to try it with some changes (different-flavored chips or different add-ins.) Mine didn't set up until I put them in the refrigerator and at room temperature were pretty gooey and melty.

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Reviewer:

emilyk

Reviewed: Jan. 16, 2010

yummy, I had these at a new years party a few years ago and finally found the recipe. I used alldress chips and didn't add the peanuts. I'm sure any chip flavour can be used as long as there rippled

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Reviewer:

Angele

Cooking Level: Intermediate

Home Town: Timmins, Ontario, Canada

Living In: Cornwall, Ontario, Canada

Reviewed: Dec. 21, 2009

Tasted like a sugar-fest in the mouth and not in a good way... Hubby couldn't eat them either. There was a reason I liked these when I was nine. Yet, I'll still try to recapture the glory of childhood and try to mature them a bit. Next time I'm going to add 1 1/2 c. marshmellows for texture. I'll use less butterscotch (by half maybe?) and make up for it by using bittersweet chips. They were just too sweet. Great crunch & the marshmellows add new texture.

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Reviewer:

DancesInKitchen

Reviewed: Nov. 6, 2009

These are to die for!!! I used 1 cup of almonds instead of the peanuts and man, are they addictive!! I kept them in a ziploc bag in the freezer and ate them right out of the bag, usually still frozen. Thank you so much for this easy recipe.

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