Page 197 - UMass2018_CookBook

Peanut Butter Squares
Sheldon Family, Pittsfield, MA
“This recipe has been a family favorite for years! It is requested for every family function or holiday gathering.”
— Carrie Sheldon
Preparation
1. Spray a 9- by 13-inch baking pan with nonstick cooking spray.
2. In a large saucepan over low heat, combine the sugar and corn syrup and heat, stirring, until the sugar dissolves; do not let the mixture boil. Remove from the heat, add the peanut butter and mix well. Add the Rice Krispies and mix well. Spread in the prepared pan.
3. In a double boiler over low heat, melt the butterscotch chips and chocolate chips, stirring until smooth.
4. Spread the butterscotch-chocolate mixture over the Rice Krispies. Refrigerate until the topping hardens, about 1 hour, then cut into squares.
Ingredients
Makes 24 squares
1 cup granulated sugar
1 cup Karo light corn syrup
1 1⁄2 cups creamy peanut butter
4 cups Rice Krispies
1 cup butterscotch chips
1 cup milk chocolate chips
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