These all sound wonderfully and sinfully delicious.

I remember Nancy had some good ones last year. Hope she shares them again.

Here is a recipe that Jennie and I tried this weekend. It involves Butterscotch chips. Those seem to be very popular around here – with very good reason!

Butterscotch Gingerbread Cookies

Ingredients
-3 cups all-purpose flour
-2 teaspoons baking soda
-1 1/2 teaspoons ground cinnamon
-1 1/2 teaspoons ground ginger
-3/4 teaspoon ground cloves
-1/2 teaspoon salt
-1 1/2 cups packed brown sugar
-1 cup (2 sticks) butter or margerine, softened
-1/3 cup mild molasses
-1 large egg
-11 oz package of Butterscotch Flavored Morsels

Preheart oven to 350F.
Combine flour, baking soda, cinnamon, ginger, clvoes and salt in a bowl.
Beat sugar, butter, molasses and egg in large mixer bowl until creamy. Gradually beat in flour mixture until well blended. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 9-11 min. Cool on wire rack.

2 Cups Peanut Butter
1 ½ Cups Butter
16 oz. (4 ½ Cups) Sifted Powdered Sugar
3 Cups Rice Crispy Cereal
1-6oz. Pkg. Butterscotch Chips
1-6 oz. Pkg. Semisweet Chocolate Chips

In saucepan, melt peanut butter & butter.
In large bowl, combine sugar & cereal; pour peanut butter mixture over cereal and blend together with hands.
Form into ½ inch balls and chill until firm.
Melt chips in double boilers & dip half of candies in each coating. Place on waxed paper and chill.