Butterscotch Crunchies - cooking recipe

Ingredients

2 c. butterscotch chips
1 pkg. mini marshmallows
4 c. Rice Krispies
1/2 c. margarine or butter
1/2 c. pecan pieces

Preparation

Melt butterscotch, margarine and marshmallows in microwave on High for 4 to 5 minutes until melted and stir well.
Add pecan pieces and Rice Krispies.
Stir all together.
Can be dropped by teaspoonful onto wax paper like cookies.
Refrigerate until firm. Can be pressed onto greased cookie sheet or 9 x 13-inch pan and smoothed by hand or with a rolling pin.
Cut into squares when firm.
This was served at our first after Chapel Egg Nog Party on Christmas Eve 1994.