1/2 c. corn syrup
1/3 c. packed brown sugar
5 c. Rice Krispies
1/2 c. peanut butter
1/4 c. non-fat dry milk powder
1/3 c. slivered almonds

In 4 quart saucepan, combine corn syrup, peanut butter, and sugar. Cook over medium heat, stirring constantly, until smooth and hot (don't boil); remove from heat. Stir in dry milk. Add Rice Krispies and almonds, mixing until well coated. Press cereal mixture evenly and firmly in buttered 8 x 8 x 2 inch baking pan. Refrigerate until firm; cut into bars. Store in airtight container or individually wrap in plastic wrap. Makes 15 bars.