“A creamy variation on a classic!” – April Ferre
Peanut Butter Rice Crispie
Ingredients
- 1 Cup Sugar
- 1 Cup Corn Syrup
- 1 Cup Peanut Butter
- 7 to 9 Cups Rice Crispies
- 6 Ounces Chocolate Chips
- 6 Ounces Butterscotch Chips
Instructions
- Heat sugar and corn syrup slightly and stir to dissolve the sugar somewhat. Do not overheat. Remove from heat and add peanut butter. Stir well.
- Stir in rice crispies and pack into 9×13 pan. Top with chocolate and butterscotch chips and spread when melted.
2002 Recipe – Lois Patterson