Serves: 48
Total Calories: 110
In a large saucepan, cook corn syrup and sugar over medium heat, stirring frequently, until mixture comes to a boil remove from heat. Stir in peanut butter and cereal. Press mixture into a greased 13" x 9" baking dish. In a double boiler, melt chocolate and butterscotch chips, stirring constantly, until smooth. Spread mixture over cereal mixture. Refrigerate for 15 minutes.
From "Country Quick & Easy." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.
This Chocolate-Butterscotch Cookies recipe is from the Gooseberry Patch: Country Quick & Easy Cookbook. Download this Cookbook today.
