1 cup packed light brown sugar (7 oz)
1 cup light corn syrup (8 oz)
1 cup peanut butter (8 oz)
1 cup salted dry-roasted peanuts, chopped (4 oz)
6 cups Rice Crispy cereal ( 6 oz)
1 cup peanut butter chips or semi-sweet chocolate chips
1 cup semisweet chocolate chips, melted in microwave 30-60 seconds
1. Grease 13- by 9-inch baking pan. Bring sugar and corn syrup to simmer in large pot. Off heat, add peanut butter and peanuts, stirring until smooth. Add rice crispy cereal and stir until incorporated.
2. Scrape half the mixture into prepared pan and press into bottom and corners with greased spatula (or with greased gloved hands if making a large volume). Sprinkle peanut butter chips or chocolate chips, if using. Add the remaining mixture, pat the mixture down. Drizzle melted chocolate over top and spread to cover. Let cool completely, about 30 minutes. Slice and serve. (Bars can be stored in airtight container for 2 days.)
1 package (17-1/2 ounces) sugar cookie mix
1 package (3.4 ounces) instant butterscotch pudding mix
1/2 cup butter, softened
1 package (14 ounces) caramels
1/2 cup evaporated milk
1 teaspoon vanilla extract
2 cups mixed nuts
1 cup butterscotch chips
Directions In a large bowl, combine the sugar cookie mix, ungreased 13-in. x 9-in. baking pan. Bake at 35 In a large saucepan, combine caramels and mi melted. Remove from the heat. Stir in nuts and butterscotch chips. Cool completely. Cut into 3 dozen.
Sweet, crunchy gems.
1 3/4-inch candies.
1/2 pound sweet chocolate
2/3 cup (1/2 can or 7 1/2 ounces) sweetened condensed milk
1 cup (5 ounces) shelled, unsalted whole peanuts
1. In top of double boiler, melt chocolate over hot water. Remove from heat. 2. Stir in sweetened condensed milk and peanuts; be sure to cover all nuts with mixture. 3. Drop teaspoonfuls onto buttered cookie sheet or large-sized plate. Refrigerate several hours. May use pecan, cashew or walnut meats, or seedless golden or dark raisins.