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- chickenandeggcookbook.com
1 Cup Sugar 7 To 9 Cups Rice Crispies 1 Cup Corn Syrup 6 Ounces Chocolate Chips 1 Cup Peanut Butter 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 9x13 pan. Top with chocolate and butterschotch chips and spread when melted.
2002 Recipe - Lois Patterson
"A creamy variation on a classic!" - April Ferre
