This one is a favorite no-bake school bake sale item that Spouse makes. Not sure where the recipe came from but the kids love them. I consider this one to be more of a candy than a cookie and the toffee bits really go well with the butterscotch. This batch is off to the Grade Six Tea at Bishop Feild School’s annual Christmas Bazaar this afternoon.
1/3 cup butter
2 1/4 cups sugar
1 1/2 cups evaporated milk
Bring these 3 ingredients to a boil over medium heat. Do not stir once it boils. Allow to boil for 2-3 minutes.
Add 2 tsp vanilla
3 cups butterscotch chips
Stir until the chips are melted then fold in
6 cups corn flakes
3 1/2 cups coconut
1 cup toffee chips ( I use the Skor bar brand)
Spread and press down lightly into a parchment or waxed paper lined 9×13 inch baking pan. Chill for a couple of hours before attempting to cut these into squares or bars. Store in an airtight plastic container in the fridge. Makes about 2 dozen bars.