10 Tablespoons butter (1 stick, plus 2 tablespoons)
10 Tablespoons granulated sugar
1 1/4 cups light corn syrup
2 1/2 cups butterscotch chips
1 2/3 cups creamy peanut butter
2 teaspoons vanilla extract
10 cups corn flakes
1 block of dark dipping chocolate

Directions:

Line an 18×13-inch baking sheet with waxed paper.  Place corn flakes in a large mixing bowl.

Place butter, sugar and corn syrup in a medium sized microwave-safe bowl. Microwave on high for about 3 minute or until bubbly. Stir to dissolve sugar.  Cook for additional time if needed, in 1 minute increments, until sugar is dissolved.  Quickly stir in butterscotch chips and stir until chips are melted. Stir in peanut butter and vanilla and stir until smooth. Pour mixture into the cornflakes, and stir well to coat all.

Working quickly, pour the corn flake mixture into the prepared baking sheet, and with wet hands, press the mixture firmly into the pan.

Set aside until firm.  Flip the slab out onto a cutting board and remove the waxed paper.  Cut it into small squares.  Melt the dark dipping chocolate, dip the tops of the nuggets into chocolate and set on a waxed paper sheet until the chocolate is set.

Makes about 80 nuggets, depending on the size of your cut.

Bars and Brownies