Kris Kringles
Yield
servingsPrep
10 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| 1 | cup |
light corn syrup
|
|
| 1 | cup |
peanut butter
|
|
| 6 | cups |
crisp rice cereal
|
|
| 6 | ounces |
chocolate chips (semi-sweet)
|
|
| 6 | ounces |
butterscotch chips
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 237 | ml |
light corn syrup
|
|
| 237 | ml |
peanut butter
|
|
| 1.4 | l |
crisp rice cereal
|
|
| 173.4 | ml/g |
chocolate chips (semi-sweet)
|
|
| 173.4 | ml/g |
butterscotch chips
|
|
Directions
Mix sugar and corn syrup in 3 quart saucepan.
Boil over moderate heat, remove.
Stir in peanut butter and cereal.
Press into greased 13 x 9 inch pan.
Melt chocolate chips and butterscotch chips in a double boiler over hot, not boiling water.
Spread over cereal mix. Chill for five minutes, Remove from pan, and cut.
