1 c Peanut butter
1/2 c Brown sugar;packed
1/2 c Corn syrup
1 c Crisp rice cereal
1 c Cornflakes
----------------------------------FILLING----------------------------------
2 c Icing sugar
1/4 c Butter;softened
2 tb Light cream
1 1/2 ts Vanilla
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3 oz Chocolate; bittersweet or
-semisweet
1 tb Butter
In large saucepan over low heat, beat peanut butter, sugar and corn
syrup until blended and sugar has dissolved. Remove from heat, stir
in rice cereal and cornflakes. Press into lightly greased (" square
cake pan; let cool. Filling: In bowl, beat icing sugar and butter;
beat in cream and vanilla. Spread over cereal base, chill for 30
minutes. Topping: In double boiler, over hot water, melt chocolate
and butter, let cool. spread evenly over filling, chill for 20
minutes. Cut into squares. (Can be refrigerated for up to 1 week or
frozen up to 1 month. Let soften slightly before serving.) MAKES: 36
SQUARES
