1 c. sugar
1 c. light corn syrup
2 c. chunky peanut butter
2 tbsp. butter
5 c. crisp rice cereal
1 (12 oz.) pkg. semi-sweet chocolate pieces
1/2 c. chopped peanuts

In a 3 quart saucepan, cook and stir over medium heat for 5 minutes to dissolve the sugar. Remove from heat, blend in the chunky peanut butter and the butter. Stir in the rice cereal. Spread the peanut butter-cereal mixture in a cold cut keeper. Set aside.

In heavy saucepan melt the chocolate pieces over low heat. Spread the melted chocolate on top of the bars. Sprinkle with the chopped peanuts. Apply seal; chill the bars for 1 hour or until the topping is firm.

To serve cut the bars with a table knife by applying pressure. Makes 36 bars.

BUTTERSCOTCH-NUT CRISPIES: Prepare bars as above using butterscotch pieces instead of chocolate pieces.