"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Rice Krispie Peanut Butter Chocolate Bars, by Becky Calder Neuenswander, is from Calder Cuisine,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Becky Calder Neuenswander Added: Monday, July 11, 2005
1 c. sugar 1 c. light karo syrup 1 c. peanut butter 4 c. Rice Krispies cereal 1 12 oz. package (or 6 oz.) 1 12 oz. package butterscotch chips (or 6 oz.)
In a large glass mixing bowl combine sugar and syrup. Microwave 3 to 4 minutes on high until it boils (stir several times while cooking). Stir in peanut butter. Add Rice Krispies. Press mixture into a buttered 9x13 pan. In a glass bowl melt chocolate and butterscotch chips in microwave, stirring each minute until melted (this is a very thick layer of chocolate, less can be used if preferred). Spread melted chips over cereal mixture. Let cool for 2 to 3 hours or refrigerate to set chocolate. Cut into squares.
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