 |
Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 12 |
|
This recipe came from a calendar-like cookbook, from Wisconsin Electric. The cook who submitted the recipe said it belonged to her Aunt who was a caterer. One of her clients was Capt. Kangaroo! Note: cook time includes chill time. Ingredients:
2 cups butterscotch chips |
1 cup peanut butter (creamy or chunky) |
8 cups rice krispies |
2 cups chocolate chips |
1 cup powdered sugar |
1/4 cup butter |
2 tablespoons water |
Directions:
1. Melt butterscotch chips and peanut butter together.
2. Stir in cereal, and press 1/2 of mixture into a 9x13, or smaller, cake pan. Put in fridge.
3. Combine and melt chocolate chips, powdered sugar, butter, and water. Spread over top of refrigerated cereal mixture.
4. Add remaining 1/2 of cereal mixture, and gently press down on top of chocolate layer.
5. Chill.
|
|