“Coffee Crisp” Squares

Another one of my grand-mother’s recipe. More accurately called Sweet Maries. However my Grand-mother’s handwritten recipe card had Coffee Crisp Squares written on top of it and the name stuck to me since then. She used to make these for Christmas every year, without fail. They are rich, slightly decadent cereal based desert.

Ingredients :
1 cup Corn Syrup
1 Cup brown sugar, compacted.
1 cup Peanut butter (smooth or crunchy, depending on taste)
6 cups Rice Crispies Cereal

6 oz milk chocolate chips
6 oz butterscotch chips.

1. In a pot, melt the corn syrup, brown sugar and peanut butter until you obtain a smooth mix. Stir almost constantly as the caramel can scorch at the bottom really easily.

2. Add the cereal and stir gently to coat in the melted mixture. Try not to crush the cereal. Pour the mix into a greased casserole dish.

3. Gently spread and compress with a potato ricer, trying to create an even layer of cereal. Put in the refrigerator for a few minutes to allow the caramel to set. use this time to clean your pot and anything that touched the caramel before it sets in it, this will save you lots of scrubbing time.. talking from experience.

4. Melt together the chocolate and butterscotch chips. You can use a double boiler, but I tend to simple put them in the microwave in bursts of 10 seconds, stirring between every burst to prevent it from scorching.

5. Pour on top of the cooled cereal mixture and spread evenly. Put back in the refrigerator at least 30 minutes to allow to set completely.

6. Cut with a sharp knife and serve. You want to cut this in smaller squares then you would regular rice crispies treats.


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