1 cup karo syrup
1 cup sugar
1 cup peanut butter
6 cups rice crispies
1 12oz bag of semi sweet chocolate chips
1 12oz bag of butterscotch chips
Bring karo syrup and sugar just to a boil. Remove from heat and stir in peanut butter. Stir in rice crispies. Press into buttered (or spray with pam) 9x13 pan. (I use a jelly roll pan for thinner bars.) Melt chocolate chips and butterscotch chips in the microwave stirring often, or use a double boiler. When melted, spread over crispies. Let cool and cut into squares.
Contributed by: Cathy Fahrner
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