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Submitted By :
Susan Reed, Recipe By : Mrs. Florence Smith
Prep. Time : 0:40
1 cup corn
1 cup granulated sugar
1 cup creamy OR crunchy peanut butter
5 cups Rice Krispies®
6 oz. semi-sweet
6 oz. butterscotch chips (see NOTES)
syrup and sugar in sauce pan. Bring to boil and
immediately remove from heat.
-Stir in peanut butter.
-Pour Rice Krispies® in greased 9" X 13"
pan. Add peanut butter mixture and mix well. Lightly
press into pan.
-Melt chocolate and butterscotch chips in the microwave
or in a double boiler.
-Pour over Rice Krispies® mixture
and spread evenly.
-Refrigerate for at least 1/2 hour to firm.
-Remove from refrigerator, let sit 5 minutes, then cut
NOTES: If butterscotch is not desired, you may
substitute with semi-sweet
chocolate chips, though it won't be as flavorful.