| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
California |
Bars, Candies, Desserts |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Light corn syrup |
| 1 |
c |
Sugar |
| 1 |
c |
Packed brown sugar |
| 1 |
c |
Peanut butter |
| 7 |
c |
Corn flakes |
| 1 |
cn |
Salted peanuts; (12 ounces) |
| 2 |
c |
Semisweet chocolate chips; (12 ounces) |
| 3 |
tb |
Peanut butter |
| 2 |
tb |
Shortening |
INSTRUCTIONS
TOPPING
In a 3 quart saucepan, combine corn syrup and sugars. Bring to a boil over
medium heat; boil and stir for 1 minute. Remove from the heat; add peanut
butter and mix well. Stir in the cornflakes and peanuts. Press into a
greased 15 x 10 x 1 inch baking pan. In a microwave or double boiler, melt
chocolate chips, peanut butter and shortening; pour over bars and quickly
spread evenly. Refrigerate for 2-3 hours or until set before cutting.
Published in Taste Of Home Feb/Mar 1998 Submitted by Carol Johnson.
Recipe by: Carol Johnson, West Covina, California
Posted to recipelu-digest Volume 01 Number 580 by PLK1028 <PLK1028@aol.com>
on Jan 23, 1998
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