1 c. peanut butter
6 c. rice cereal
Melt over hot (not boiling) water, butterscotch chips and peanut butter. Stir until chips melt and mixture is smooth. Transfer mixture to large bowl, add rice cereal, and mix well. Press mixture into aluminum foil lined 13x9x2-inch pan. Chill in refrigerator until firm (about 1 hour). I put a 12-ounce package of butterscotch or chocolate chips over the top of the mixture before I put it in the refrigerator to cool. Cut into 1 1/2-inch squares. makes 48.
Vicki Von Gunten (Roger)
Our Swiss Pantry II
First Mennonite Church (Berne, IN)
1987
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