Chewy, crispy peanut butter bars are spread with chocolate and butterscotch for a new family favorite treat.
Ingredients
- 1 cup Karo® Light Corn Syrup
- 1 cup sugar
- 1 cup creamy peanut butter
- 6 cups crispy rice cereal
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
Instructions
-
1
Cook corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter; mix well. Add cereal; stir until evenly coated.
-
2
Pour into greased 13x9-inch pan and pat into place.
-
3
Melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly. Spread over cereal.
-
4
Cool at least 45 minutes, or until firm. Cut into bars.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore African Recipes
Best of All: Slow Cooker Beef Stew
I have tried many beef stew recipes from this site. This is the one! I took the best from each and got this no-fail version.
Steak Pie
This steak pie is my version of one made in a Scottish bakery in Pickering, Ontario. My husband says it's better! You could also add two calf kidneys (well washed and de-veined and cut into bite-sized pieces) to make steak and kidney pie!
Cajun Crawfish and Shrimp Étouffée
An authentic Louisiana recipe with a rich and spicy fresh tomato-based roux with fresh garlic, bell peppers, celery and onions mixed with crawfish and shrimp. A little time consuming but well worth it! Serve over steamed rice with hushpuppies and/or crackers on the side.