Charlie Brown Bars
of international fame 58
2 cups of peanut butter
1 cup of white sugar
1 cup of corn syrup
3/4 of a cup of semi-sweet chocolate chips
1 1/4 cup of butterscotch chips
5-6 cups of crisp rice cereal
2 tsp of vanilla extract
in a large sauce pan, combine white sugar and corn syrup. mix well. bring to a light boil over medium heat. remove from heat, add peanut butter and mix well. then stir in vanilla extract. fold in crisp rice cereal and gently press into a oiled 9x13 glass pan. let cool.
either over a double-broiler or in a microwaveable glass bowl, melt ss chocolate chips and butterscotch chips. spread evenly over pan.
let stand in fridge for 15-20min until firm, cut into medium sized pieces. return to fridge and let topping solidify.