Rice Krispies Peanut Crunch
1 cup Rice Krispies
1 cup crushed corn flakes (see note)
1 cup peanut butter
1/2 cup brown sugar
1/2 cup corn syrup
2 tablespoons vanilla custard powder
3 tablespoons milk
1/4 cup butter, melted
2 cups icing sugar, sifted
3 tablespoons butter
3 (1-ounce) squares semi-sweet chocolate
Mix rice crispies, cornflakes and peanut butter together well.
In a saucepan, combine brown sugar and corn syrup and heat
until sugar is dissolved. Combine with cereal mixture.
Press into a buttered 9 x 13 x 2 - inch baking pan. Chill for one hour.
Mix custard powder, the three tablespoons milk and the 1/4 cup melted butter, then
add sifted icing sugar to make an icing to spread over the chilled cereal base.
(Mixture is thin.) Chill.
Melt the three tablespoons butter and chocolate in a small bowl set over a pan
of hot, not boiling, water. Spread over the custard icing layer. Refrigerate.
Cut into squares.
Note: To crush cornflakes, place in a plastic bag, seal the end and roll with a rolling pin.
Source: Vancouver Sun newspaper, Dec 8, 1982 - Google newspaper archive.