1/4 c Golden crisco shortening
12 oz Butterscotch chips*
1 c Creamy peanut butter
1/3 c Milk
2 c Graham cracker crumbs
1 c Chopped salted peanuts
6 oz Semi-sweet chocolate chips
3 tb Golden crisco shortening
Finely chopped peanuts
1. Combine 1/4 cup (50 mL) Golden Crisco Shortening,
butterscotch chips, peanut butter and milk in top of double
boiler over hot water. Stir occasionally until mixture is
melted and smooth.
2. Combine graham cracker crumbs and 1 cup (250 mL)
chopped nuts in large bowl. Pour butterscotch mixture over
crumbs. Stir until combined.
3. Spread mixture in ungreased 9 x 9 x 2-inch (2.5 L) pan.
Refrigerate until firm. Cut into bars 3/4 x 1-3/4 inches.
4. Combine chocolate chips and 3 tablespoons (45 mL)
Golden Crisco Shortening in top of double boiler over hot
water. Stir occasionally until chocolate melts.
5. Place one bar at a time in melted chocolate. Turn with
fork. Lift from chocolate on fork. Allow excess to drip
off. Place on paper-lined baking sheet. Sprinkle top with
finely chopped nuts. Return to refrigerator to harden
chocolate. Makes: 5 1/2 to 6 dozen bars *1 pkg/12 oz
(350g) peanut butter chips may be substituted for
butterscotch chips.
