Makes 2 dozen
2/3 cup sugar
2/3 cup light corn syrup
1 jar (18 ounce) chunky peanut butter
3 cups corn flakes
2 cups milk chocolate chips
Heat sugar and syrup together in heavy pan until boiling. Add peanut butter.
Mix until well blended. Pour over corn flakes, coating well. Press into a
9 x 13 inch pan. Melt chocolate chips in a small sauce pan. Spread over batter.
Chill for 20 -25 minutes. Cut into bars.
1/2 cup shortening
1 cup creamy peanut butter
1 packages (12 ounce) butterscotch chips
1 package (16 ounce) miniature marshmallows
3/4 cup coconut
1/2 cup chopped nuts
Melt the shortening, peanut butter and chips. Allow to cool slightly, then
add the rest of the ingredients. Pour into a buttered 9 x 13 pan.
Makes 2 dozen
2 eggs
1 cup sugar
1/2 teaspoon salt
1-1/3 sticks margarine
1 teaspoon vanilla
2-1/2 cups graham cracker crumbs
1 small bag miniature marshmallows
1/2 cup chopped nuts
1 package (6 ounce) butterscotch chips, melted
Combine eggs, sugar, salt and margarine; cook one-half hour in double boiler.
Cool. Add vanilla. Add to crumbs, marshmallows and nuts. Mix well. Pack
in a greased 6-1/2 x 10-inch pan. Cool in refrigerator. Frost with melted
butterscotch chips. Bars keep fresh 2-4 weeks in refrigerator. Remove a few
minutes before serving.