Debbie Says: You can use chunky or smooth peanut butter, whichever suits your liking more. The topping is optional. For variety you can use both flavors of chips or just use one or the other. If using just one flavor, you’ll need to double the amount.
Debbie’s Sandy Candy
Author: Debbie Kruse
- 1 c. light corn syrup
- 1 c. granulated sugar
- 6 c. Rice Krispies
- 1 c. peanut butter
- 6 oz. chocolate chips
- 6 oz. butterscotch chips
- In a large pot, combine the corn syrup & sugar. Heat over moderate heat until bubbly.
- Remove from the heat. Add peanut butter & stir until melted & combined. Stir in Rice Krispies until well blended.
- Using the back side of a greased spoon, spread the mixture into a 9"x12" pan or dish.
- In a double boiler, heat the chocolate & butterscotch chips until melted completely. Remove from the heat & spread evenly over the Rice Krispie mixture, or drizzle in creative patterns.
Photo Courtesy of Karl Baron
Submitted by Dason
|16 oz container of cake frosting (your choice of flavor)
||12 oz bag of chocolate chips
- The great thing about this recipe is the possibilities are endless.
- You decide what flavors would go well together, then you melt the chips over medium heat.
- Remove from heat & stir in the frosting.
- Pour into a container (8″x8″ makes for a thickness of about an inch, which seems reasonable for fudge) & chill in the fridge until set.
Chef’s Note: You would think that with how simple this is, it would taste “cheap” or not “real” but let me tell you – it’s INCREDIBLE. So far I’ve tried Butterscotch (chips) & Dark Chocolate Fudge (frosting), & also I’ve done White Chocolate (chips) & Strawberry (frosting). Both were divine, & taste every bit as rich & decadent as a much more complicated recipe or something that would cost $10 a pound at a gourmet shoppe. Enjoy!