1 c. white Karo
1 c. granulated sugar

Cook together over low fire until bubbly, then stir in 1 (12 ounce) crunchy peanut butter. Pour over 5 cups Rice Krispies.

Mix well and drop by spoonfuls on waxed paper. You can press into 9 x 13 pans and cut in squares when cool. I prefer the stacks.