Categories: Cookies

Ingredients

• 1 cup butterscotch baking chips
• 2 tbsp (1/4 stick) butter
• 1 14 oz can sweetened condensed milk
• 3/4 tsp almond extract
• 3 cups graham cracker crumbs
• 2 cups miniature marshmallows
• 3/4 cup chopped honey roasted almonds
• 3/4 cup chopped, dried cranberries

Directions

1. Get two 20 inch pieces of wax paper.

2. In a heavy saucepan set over low heat, melt the butterscotch chips and butter with the condensed milk, stirring until blended and smooth. Stir in the almond extract.

3. In a large bowl, combine the graham cracker crumbs, marshmallows, almonds and cranberries; stir in the butterscotch mixture. Divide mixture in half. Place each portion on a piece of the prepared wax paper. Let stand 10 mins.

4. Using the wax paper as an aid, shape each portion into a 12 inch log. Wrap each log tightly; chill for 2 hours or until firm. Remove paper and cut each log into 15 slices. Store covered in refrigerator.

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