Peanut Butter and Butterscotch Rice Krispies Squares |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by Florence Miller who is my Nana's sister and always called 'Aunt Puss' by myself. I look the most like her than of any of the other Muir family members I have met. Ingredients:
1 cup white karo |
1 cup sugar |
1 cup peanut butter |
6 cups rice krispies |
1 cup chocolate chips |
1 cup butterscotch chips |
Directions:
1. Cook syrup and sugar on low heat until it comes to a boil.
2. Remove and add peanut butter and cereal.
3. Press into a buttered 13 x 9-inch pan and let harden.
4. Melt chocolate chips and butterscotch chips in top of double boiler (use hot water rather than boiling).
5. Stir to blend.
6. Spread over the rice mixture and chill for 5 minutes before cutting to desired size.
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