Sarah Bradley's grandmother, Barbara Brown of Williamsburg, has been making this recipe since she was a little girl and baked a version of it with her grandmother. These bars were judged the best entry in our KidsPost No-Bake Cookie Contest.
Adapted from Barbara Brown.
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Ingredients
measuring cupServings: 36 Makes 1-inch squares
Directions
Step 1
Have ready a 9-by-13-inch glass baking dish.
Step 2
In a large saucepan over medium-high heat, combine the sugar and syrup. Bring just to a boil, then remove from the heat. Add the peanut butter, stirring to combine. Add the cereal and stir until well combined. Pat the mixture to form an even layer in the baking dish and set aside to cool to room temperature. Melt the butterscotch and chocolate chips together, cool slightly and spread evenly over the cereal mixture.
Step 3
When the topping has completely set, cut into squares (or any size you'd like). Store in an airtight container at room temperature for up to 3 days, or wrap for the freezer and freeze for up to 10 days.
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Nutritional Facts
Per bar
Calories
234
Fat
12 g
Saturated Fat
5 g
Carbohydrates
28 g
Sodium
67 mg
Protein
7 g
Fiber
2 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from Barbara Brown.
Tested by Bonnie S. Benwick.
Published December 13, 2005
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