No-Bake Butterscotch Bars

Like Butterfingers candy bars. You’ll love these! – Terry 1/2/15

Ingredients

• 1 cup sugar
• 1 cup light corn syrup
• 2 cups creamy peanut butter
• 3 cups crisp rice cereal (Rice Krispies)
• 3 cups cornflakes
• 3/4 cup butter
• 4 cups powdered sugar
• 2 4-serving-size instant butterscotch pudding
• 1/2 cup Butterfingers candy bar, finely chopped
• 1/4 cup milk
• 12 oz (2 cups) semisweet chocolate chips
• 1/2 cup butter
• 1/2 to 3/4 cup Butterfingers candy bar, finely chopped

Instructions

1. Line a 15x10x1-inch baking pan with heavy foil, extending the foil over edges of pan.
2. In a large saucepan combine granulated sugar and corn syrup. Cook over medium heat just until mixture is boiling around the edges, stirring frequently. Cook and stir for 1 minute more.
3. Remove from heat. Stir in peanut butter until smooth. Add rice cereal and cornflakes, stirring to coat.
4. Transfer mixture to the prepared baking pan. Using a piece of waxed paper, press mixture firmly into an even layer in bottom of pan; set aside.
5. For pudding layer, in a medium saucepan heat the ¾ cup of butter over medium heat until melted. Stir in powdered sugar, pudding mix, 1/2 cup chopped Butterfingers candy, and the milk. Spread pudding mixture over cereal layer in pan; set aside.
6. For frosting, in a small saucepan cook and stir chocolate chips and ½ cup butter over low heat until melted and smooth. Spread frosting over pudding layer.
7. Sprinkle with the remaining 1/2 cup Butterfingers candy.
8. Chill about 1 hour or until set.
9. To serve, use the edges of the foil to lift uncut bars out of pan. Cut into bars.

Makes 64 bars.