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  • 3 cups sifted all-purpose flour
  • 1 1/4 cups firmly packed brown sugar
  • 1/2 cup butter or margarine
  • 1/2 cup Crisco
  • 1/3 cup crunchy peanut butter
  • 1/4 teaspoon salt

Chocolate Crunch

  • 1 cup (6 ounces) semisweet chocolate pieces
  • 1/2 cup crunch peanut butter
  • 1 1/2 cups corn soya cereal


  1. Batter: Combine all except egg yolk and vanilla extract. Mix with low speed of mixer (or with pastry blender) until mixture resembles coarse crumbs.
  2. Add egg yolk and vanilla extract. Mix well and press mixture firmly into ungreased 15 1/2 x 10 1/2 x 1 inch jellyroll pan.
  3. Bake in moderate oven (350 degrees F) 25 to 30 minutes until golden brown.
  4. Cool slightly.
  5. Spread with Chocolate Crunch.
  6. Let stand at room temperature until chocolate hardens.
  7. Cut into bars or squares.
  8. Chocolate Crunch: Melt chocolate pieces in top of double boiler over boiling water. Stir in crunchy peanut butter and corn soya cereal.

Yield: 3 to 4 dozen cookies

I have no idea what cereal she is referring to but I expect you could substitute rice cereal (such as Rice Krispies).

Posted by CJ at Recipe Goldmine 10/9/2001 6:08 pm.

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