Categories: Cookies
Ingredients
- 1 cup butterscotch baking chips
- 2 tbsp (1/4 stick) butter
- 1 14 oz can sweetened condensed milk
- 3/4 tsp almond extract
- 3 cups graham cracker crumbs
- 2 cups miniature marshmallows
- 3/4 cup chopped honey roasted almonds
- 3/4 cup chopped, dried cranberries
Directions
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Get two 20 inch pieces of wax paper.
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In a heavy saucepan set over low heat, melt the butterscotch chips and butter with the condensed milk, stirring until blended and smooth. Stir in the almond extract.
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In a large bowl, combine the graham cracker crumbs, marshmallows, almonds and cranberries; stir in the butterscotch mixture. Divide mixture in half. Place each portion on a piece of the prepared wax paper. Let stand 10 mins.
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Using the wax paper as an aid, shape each portion into a 12 inch log. Wrap each log tightly; chill for 2 hours or until firm. Remove paper and cut each log into 15 slices. Store covered in refrigerator.