Ingredients
4 cups cornflakes cereal
1 (11-ounce) bag butterscotch chips
½ cup creamy peanut butter
½ teaspoon kosher salt
Directions
Line two sheet pans with parchment paper, and add the cornflakes to a large bowl. Set aside.
Add about an inch of water to a saucepan over medium heat, and heat until steaming. Place a heat-safe bowl over the pan of steaming water, and be sure to not let the water boil.
Pour the butterscotch chips and the peanut butter into the heat-proof bowl. Gently melt the mixture until it's smooth. Stir frequently to prevent burning.
Once the mixture is completely melted and smooth, remove the bowl from the heat, and stir in the salt.
Pour the peanut butter and butterscotch mixture over the cornflakes, and gently fold until the cornflakes are completely coated.
Scoop the cornflake mixture, 2 tablespoons at a time, into mounds on the parchment paper.
Set the cookies by chilling 15 to 20 minutes in the fridge or 30 to 40 min at room temperature.
Once set, serve.