Peanut Butter Rice Crispie

“A creamy variation on a classic!” – April Ferre

Peanut Butter Rice Crispie

Course: Cookies


  • 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


  • 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