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Ingredients
- 2/3 semisweet chocolate chips
- 2 cups chocolate wafer crumbs (40 wafers) divided
- 1/3 cup sour cream
- 36 red nonpareils
- 1/4 sliced almonds
- 18 pieces black shoestring licorice
- In a microwave melt chocolate chips. Stir until smooth. Stir in 1 cup crumbs and sour cream. Cover and refrigerate for 1 hour or until easy to handle.
- For each mouse roll about 1 tablespoon chocolate mixture into a ball, tapering one end to resemble a mouse. Roll in remaining chocolate crumbs to coat. Position nonpareils for eyes, almond slices for ears and licorice pieces for tails.
- Gooey butterscotch bars
- 1 package sugar cookie mix
- 1 package instance butterscotch pudding mix
- 1/2 cup butter, softed
- 1 egg
- 1 package carmels
- 1/2 cup evaporated milk
- 2 cups mixed nuts
- 1 teaspoon vanilla extract
- 1 cup butterscotch chips
Preparation
Step 1
In a large bowl combine the sugar cookie mix, pudding mix, butter and egg. Press into an ungreased 13 in x 9 in baking pan. Back a 350 for 20- 25 minutes or until set. In a large sauce pan combine caramels and milk. Cook and stir over medium low heat until melted. Remove from heat. Stir in nuts and vanilla. Pour over crust. Sprinkle with butterscotch chips. Cool completely. Cut into bars. Store in an airtight container.