1 cup butter or margarine, melted
2 cups graham cracker crumbs
2 cups powdered sugar
1 cup peanut butter, crunchy or smooth
1-1/2 cups semisweet chocolate chips
4 tablespoons peanut butter
In a medium mixing bowl, stir together butter or margarine, graham cracker crumbs, powdered sugar and 1 cup peanut butter until well blended. Press into the bottom of an ungreased 9 x 13″ baking pan.
In the top of a double boiler over hot (not boiling) water, melt the chocolate chips with the 4 tablespoons peanut butter, stirring occasionally until smooth. Spread on top of the mixture in the baking pan.
Refrigerate for about 1 hour before cutting into bars.
6 cups cornflake cereal
1 cup light corn syrup
1 cup sugar
1/4 cup butter
1 cup peanut butter
Pour cornflakes into large bowl. Cover cookie sheet with wax paper. Bring syrup and sugar to a boil. Remove from heat and stir in butter and peanut butter. Stir well. Pour over cornflakes. Combine completely. Drop by spoonfuls onto wax paper.