Scotch Crispies

From Palette Pleasers. First printed at Foodstuffs in Hot Off the Griddle #49, March 1996.

INGREDIENTS

• 2 cups butterscotch chips
• 1 cup peanut butter
• 6 cups Rice Crispies

METHOD

1. Melt over hot (not boiling) water, the butterscotch chips and peanut butter.
2. Stir until morsels melt and mixture is smooth.
3. Transfer butterscotch mixture to a large bowl.
4. Add rice crispies. Mix well.
5. Press mixture into aluminum foil-lined 13 × 9 × 2 inch pan.
6. Chill in refrigerator until firm, about one hour.
7. Cut into 1 1/2 inch squares.

Makes 4 dozen.