Squamish Bars

1 c peanut butter
1/2 c packed brown sugar
1/2 c corn syrup
1 c crisp rice cereal
1 c cornflakes
Filling:
2 c icing sugar
1/4 c butter, softened
2 Tbsp light cream
1 1/2 tsp vanilla
Topping:
3 oz bittersweet or semi-sweet chocolate
1 Tbsp butter

                        

In large saucepan over low heat, heat peanut butter, sugar and corn syrup until blended and sugar has dissolved. Remove from heat; stir in rice cereal and cornflakes. Press into lightly greased 9" square cake pan; let cool.
Filling: In bowl, beat icing sugar and butter; beat in cream and vanilla. Spread over cereal base; chill for 30 minutes.
Topping: In double boiler over hot, not boiling, water, melt chocolate and butter; let cool. Spread evenly over filling; chill for 20 minutes. Cut into squares. Store in refrigerator for upto one week or frozen for upto one month. Let soften slightly before serving. Makes 36 squares.

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