Ingredients:
2/3 cup light corn syrup or honey
1/4 cup sugar
1 tablespoon butter
1/4 cup creamy peanut butter
1/4 cup butterscotch morsels
6 cups cornflakes
1/2 cup peanuts (chopped walnuts or pecans can be substituted)

Directions:
Heat corn syrup and sugar just to boil in 3-quart saucepan over medium heat, stirring constantly. Add butter and remove from heat.

Stir in peanut butter and butterscotch morsels, mixing until smooth. Gently stir in cereal and peanuts, mixing until evenly coated. Drop on buttered cookie sheets and let set about one hour. Or, press into buttered 8-by-8-inch pan and cut into small pieces. Store loosely covered at room temperature.

Recipe makes about two-dozen.