- 1 tablespoon margarine or butter
- 1/2 cup corn syrup (or liquid honey)
- 2 cups KELLOGG'S RICE KRISPIES cereal
- 1/2 teaspoon vanilla (optional)
- 1/2 cup brown sugar
- 3/4 cup chopped nuts
- 1/2 cup peanut butter
- 1/2 cup semisweet chocolate chips
- Topping:
- 2 tablespoons peanut butter
- 1 cup semisweet chocolate chips
- BASE: In saucepan, heat corn syrup, margarine, brown sugar, peanut butter, and chocolate chips. Remove from heat; stir in nuts and cereal.
- Using lightly buttered spatula, press into buttered 3.5 L (13 x 9-inch) pan.
- TOPPING: In a small saucepan, gently heat peanut butter and chocolate chips. When melted, blend and spread over base. Refrigerate until firm. Cut into squares.