Paulette Vickery's Recipes

Shaker Crunchy Cookies

cookies

1 cup sugar
1 cup corn syrup
1 cup peanut butter
6 cup rice crispies
1 pkg chocolate chips, 6oz
1 pkg butterscotch chips, 6oz

Bring sugar and corn syrup to a boil. Remove from heat and add peanut butter. Stir to blend. Stir peanut butter mixture into Rice Crispies. Spread in greased 9-13 inch pan, and pat down with buttered spatula, or buttered hands. Set aside to cool. In top half of double boiler combine chocolate chips, and butterscotch chips. Melt together over boiling water until smooth. Spread over Rice Crispie Mixture in pan. Cut into squares.

Yield: 24 servings


NYC Nutrilink:

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