Chocolate Peanut Butter Rice Crispy Treats
4 C. Rice Crispies 1 C. Sugar
1 C. White Karo Syrup 1 1/2 C. Peanut Butter
1/2 bag Chocolate Chips 1/2 bag of Butterscotch Chips
In a saucepan on low heat stir together karo syrup, sugar, and peanut butter. Pour over rice crispies in a large bowl.
When mixed well pour into a buttered or Pam sprayed cake or jelly roll pan.
In a microwave or double boiler melt chocolate and butterscotch chips together. Pour over the top of crispies.
Let sit in refrigerator for 15 mins. to set up. They can stay out at room temperature. I always make a double batch, and this will help you utilize your ingredients and I share them with everyone!
One of my best friends from Kiowa, Kansas (Jill Palmer) shared this recipe with me several years ago. Everyone loves it. When they put it out at the restaurant they are gone quickly. My kids and the guys at Jeff's office ask for them often. They are easy and are staple items that you have in the pantry! ENJOY!
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