This recipe was adapted from the cookbook ‘More Than A Cookbook’.The author, Mary Carson, had a catering business for 35 years which was well know and popular in the Inland Northwest. She put her cookbook together as a fund-raiser for the UGM (Union Gospel Mission). The book is not only filled with delicious recipes, but also has many inspiring stories about some of the girls that have lived at the UGM and went through their Women’s Recovery Program.
All the ingredients
Bring to a boil
1 cup light corn syrup
1 cup sugar
1 cup peanut butter
6 cups rice crispy or cocoa crispy cereal
1 6oz package of semi-sweet chocolate morsels
1 cup butterscotch chips
Combine the corn syrup and sugar in a 3-quart saucepan, cook over medium heat, stirring frequently, until the sugar dissolves and the mixture begins to boil. Remove pan from heat and stir in peanut butter, mixing will. Add the cereal, stirring until well coated.
Spoon and press the mixture into a 13x9x2-inch pan that has been coated with cooking spray. Set pan aside.
Melt the chocolate and butterscotch chips together in a 1-quart saucepan over low heat, stirring constantly. Spread the melted chocolate evenly over the pressed cereal mixture, and allow the dish to cool until it becomes firm. When the dish has cooled, cut into 2 by 1-inch bars.