"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 Peanut Butter Rice Crispy Treats, by Jayne Hamblin, is from The Logan 12th Ward Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 c light corn syrup 1 c sugar 1 c peanut butter 6 c rice crispies 1 package chocolate chips
Bring to boil corn syrup and sugar, take off heat and add peanut butter mix well, then add rice crispies. Spread in a pan and then top with chocolate chips, put in oven for about 2 minutes and melt chocolate chips, spread over and then eat.
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