One of my students gave me a copy of this recipe. It has become one of my family’s all-time favorites, and it’s so easy to make.
—LOIS MAYS COVINGTON, PA
PREP: 25 MIN. + CHILLING • MAKES: 2 DOZEN
1 cup sugar
1 cup light corn syrup
1 cup creamy peanut butter
6 cups crisp rice cereal
3/4 cup butterscotch chips
3/4 cup semisweet chocolate chips
3/4 teaspoon shortening
1. In a large saucepan, bring sugar and corn syrup to a boil. Cook and stir until sugar is dissolved; stir in peanut butter.
2. Remove from the heat. Add cereal and mix well. Press into a greased 13x9-in. pan.
3. In a microwave-safe bowl, melt chips and shortening; stir until smooth. Spread over cereal mixture. Cover and refrigerate for at least 1 hour before cutting.