Peanut Butter Crunchies

Louise Friesen — Jack Friesen’s wife in Abbotsford

  • 6 c. rice crispies
  • 1.5 c. salted peanuts
  • 1.5 c. Roger’s golden syrup
  • 1/2 cup sugar
  • 1 c. peanut butter
  • 2 tsp. vanilla
  • For topping: 1/2 c. peanut butter, 1 c. choc chips

In bowl mix rice crispies and salted peanuts. Separately, melt together syrup and sugar. Over heat, bring to a rolling boil. Remove and add peanut butter and vanilla. Press into 9×13 pan with wax paper; cool slightly. Warm peanut butter for topping and stir in chocolate chips. Spread over bars for topping.


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