1 cup of dark karo syrup
1 cup of white sugar
1 cup of creamy peanut butter
6 cups of rice krispys
1 (6oz) pack of butterstoch chips
1 box of powdered sugar
1 can of coconut
Mix sugar and syrup in a 3 quart pan. Bring to a boil. Remove from heat and add peanut butter. Stir until tis melts, add rice krispys and then put into a buttered 13 x 9 pan. Mix butterstoch chips in a small pan over low heat. Stir until melted. Spread over candy. Cool until top is firm. Can also make up a powdered sugar glaze to put over this then add the coconut to the top of this. Cut into squares a little bigger than a carmel. Best if you use the canned coconut.
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