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| 1 cup |
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Sugar |
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| 1 cup |
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Light corn syrup |
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| 2 cups |
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Chunky peanut butter |
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| 2 tbs |
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Butter or Margarine |
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| 5 cups |
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Rice krispie cereal |
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| 12 oz |
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Semi-sweet chocolate chips |
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| 1/2 cup |
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Peanuts, chopped (opt) |
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| 1 |
In a 3 qt sauce pan, combine sugar and syrup. Cook and stir over medium heat for 5 minutes to dissolve the sugar. |
| 2 |
Remove from heat; blend in the chunky peanut butter and the margarine. Stir in the rice cereal. Spread the peanut butter-cereal mixture into a 9 x13 pan. |
| 3 |
In a heavy saucepan melt the chocolate pieces over low heat. Spread the melted chocolate on top of the bars. Sprinkle with the chopped peanuts.
Cover and chill for 1 hour or until topping is firm. |
| 4 |
Option: Substitute chocolate chips for butterscotch. |
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| Yield: 36 bars |
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| Recipe Source |
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Author: Tupperware |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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