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Breakfast/Brunch|Dessert & Baking

Cranberry Butterscotch Squares



  • 3 cups crispy rice cereal
  • 3/4 cup butterscotch chips
  • 1/2 cup chopped walnuts
  • 1/3 cup dried cranberries
  • 1/4 cup pumpkin seeds
  • 2 tbsp wheat germ
  • 1/2 cup honey
  • 1/2 cup peanut butter
  • 1 tsp pure vanilla extract
  • 1 tsp cinnamon
  • 1 pinch salt


  • Using parchment paper, line an 8 X 8 baking pan, making sure to have an overhang on two sides of pan.
  • In large bowl, mix puffed cereal, butterscotch chips, walnuts, dried cranberries, pumpkin seeds, and wheat germ together.
  • In a small saucepan over medium heat, add honey, peanut butter, vanilla extract, cinnamon, and a pinch of salt. Stir constantly until dissolved and pourable. Pour over the dry ingredients and mix well until all is coated.
  • Pour the mixture into the parchment-lined pan. Press firmly to flatten so that it reaches all sides of the pan and is compressed down.
  • Let cool 1-2 hours, or until firm. Cut into squares (should make 12-16 squares depending on how big you cut them). Enjoy!
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