Peanut Butterscotch Squares
Yield
1 1/2 dozenPrep
10 minCook
30 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| ½ | cup |
brown sugar
|
*
|
| 1 ⅓ | cups |
all-purpose flour
sifted |
|
| ⅔ | cup |
sugar
|
|
| ⅔ | cup |
light corn syrup
|
|
| 6 | ounces |
butterscotch chips
|
|
| ½ | cup |
peanut butter
chunky style |
|
| 2 | cups |
corn flakes
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 118 | ml |
brown sugar
|
*
|
| 315 | ml |
all-purpose flour
sifted |
|
| 158 | ml |
sugar
|
|
| 158 | ml |
light corn syrup
|
|
| 173.4 | ml/g |
butterscotch chips
|
|
| 118 | ml |
peanut butter
chunky style |
|
| 473 | ml |
corn flakes
|
|
Directions
Cream oleo or butter and brown sugar.
Stir in flour. Press in ungreased 13x9x2 inch baking pan.
Bake in 350℉ (180℃) F oven for 15 minutes. In saucepan, combine sugar and corn syrup; heat to boiling.
Remove from heat. Add butterscotch pieces and peanut butter, stir until chips are melted, Stir in corn flakes.
Spread over baked layer.
Cool, cut into squares.
