---------- Recipe via Meal-Master (tm) v8.02
  Categories: Candies, Desserts
       Yield: 1 servings
       1 c  Peanut butter
     1/2 c  Brown sugar;packed
     1/2 c  Corn syrup
       1 c  Crisp rice cereal
       1 c  Cornflakes
       2 c  Icing sugar
     1/4 c  Butter;softened
       2 tb Light cream
   1 1/2 ts Vanilla
       3 oz Chocolate; bittersweet or
       1 tb Butter
   In large saucepan over low heat, beat 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 (" 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 water, melt chocolate
   and butter, let cool. spread evenly over filling, chill for 20
   minutes. Cut into squares. (Can be refrigerated for up to 1 week or
   frozen up to 1 month. Let soften slightly before serving.) MAKES: 36