Beat the butter or margarine with the white and brown sugars until light and fluffy. Blend in the eggs, mixing well.
Mix in the flour, baking soda and salt to the egg mixture. Reserve 1/2 cup of the chopped candy bars for the topping. Stir the re maining candy into the flour mixture . Spread the batter into one 13x9 inch baking pan. Sprinkle the reserved candy on top.
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes or until lightly browned. Cool in pan on a wire rack then cut into squares.
Chow Mein Clusters
"Quick and easy, no-bake drop cookies." Original recipe yield: 2 dozen.
INGREDIENTS:
2 cups butterscotch chips
2 cups chow mein noodles
1 cup salted peanuts
DIRECTIONS:
In a double boiler over simmering water, melt the butterscotch morsels, stirring frequently until smooth. Remove from heat, and stir in the chow mien noodles and peanuts.
Drop by teaspoonful’s onto waxed paper. Refrigerate until firm.
Crispy Rice Candy
"I received this recipe from a friend at work and it has quickly become a family favorite." Original recipe yield: 7 dozen.
INGREDIENTS:
2 cups crispy rice cereal
2 cups dry roasted peanuts
2 cups miniature marshmallows
1 cup crunchy peanut butter
2 pounds white chocolate, chopped
In a large bowl, combine cereal, peanuts, marshmallows and peanut butter. Stir until evenly mixed.
In a microwave-safe bowl, or in a double boiler, cook chocolate until melted. Stir occasionally until chocolate is smooth. Stir chocolate into cereal mixture. Mixture will be slightly runny.
Drop by tablespoons onto waxed paper. Let set until firm, 2 hours. Store in an airtight container.
Peanut Treats
"This confection is very similar to a popu