No Bake Butterscotch Bars

By Jahel

Ingredients

• 1 cup granulated sugar
• 1 cup light-color corn syrup
• 2 cups peanut butter
• 3 cups crisp rice cereal
• 3 cups cornflakes
• ¾ cup butter
• 4 cups powdered sugar
• 2 4-serving-size packages butterscotch instant pudding and pie filling mix
• 1 3.7 ounce package (2 bars) chocolate-covered crisp peanut butter candy (such as Butterfingers finely chopped (3/4 cup)
• ¼ cup milk
• 12 ounce package (2 cups) semisweet chocolate pieces
• ½ cup butter

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Line 15x10x1-inch baking pan with heavy foil, extending foil over the edges of the pan; set aside.

Step 2

In a large saucepan combine granulated sugar and corn syrup; heat and stir over medium heat just until mixture boils around edges. Heat and stir for 1 minute more. Remove from heat. Stir in peanut butter until smooth. Stir in rice cereal and cornflakes until coated. Press mixture into the bottom of the prepared pan. Place a piece of waxed paper over the mixture and press firmly with your hands; set aside.

Step 3

For pudding layer, in a medium saucepan melt the 3/4 cup butter over medium heat. Stir in powdered sugar, pudding mixes, 1/2 cup of the chopped candy, and the milk. Spread pudding mixture over cereal layer; set aside.

Step 4

For frosting, in a small saucepan heat and stir chocolate pieces and the 1/2 cup butter over low heat until melted and smooth. Spread frosting over pudding layer. Sprinkle with the remaining 1/4 cup chopped candy. Chill, uncovered, about 1 hour or until set. Cover for longer storage. To serve, use foil to lift uncut bars out of pan. Place on a cutting board; cut into bars.