Time 20m Yield 24 Number Of Ingredients 6 Steps:
Place corn syrup and sugar into 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add Kellogg’s® Rice Krispies® cereal. Stir until well coated. Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Set aside. Melt chocolate and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut into 2 x 1-inch bars when cool.
Time 25m Yield 2 dozen. Number Of Ingredients 7 Steps:
In a large saucepan, bring sugar and corn syrup to a boil. Cook and stir until sugar is dissolved; stir in peanut butter. , Remove from the heat. Add cereal and mix well. Press into a greased 13x9-in. pan., In a microwave-safe bowl, melt chips and shortening; stir until smooth. Spread over cereal mixture. Cover and refrigerate for at least 1 hour before cutting.
Time 30m Yield 16-20 serving(s) Number Of Ingredients 6 Steps:
Mix sugar and white syrup and bring mixture to a boil. Blend in peanut butter. Blend in rice crispies. Spread into 13" by 9" buttered pan. Melt chocolate chips and butterscotch chips over a double boiler or in microwave. Spread melted mixture over ingredients in pan. Let cool until chocolate has hardened.
Time 1h30m Yield 24 Number Of Ingredients 6 Steps:
Generously butter a 9x13 inch baking pan. Set aside. In a large pot, mix together corn syrup, sugar, and peanut butter. Cook over medium heat, stirring until peanut butter melts. Bring mixture to a boil. Remove from heat, and stir in crisp rice cereal. Transfer mixture into a well buttered 9x13 inch pan. With your hands well buttered, pat it down into pan. In a medium saucepan, over medium low heat, melt chocolate chips and butterscotch chips until smooth. Spread over top of bars and let bars cool. Cut into squares.
