3/4 cup of peanut butter, 1 cup of honey. pinch of salt, 2 1/2 cups rice bubbles, glacé cherries
1. Mix together PB, honey & salt, cook over gently boiling water, stirring constantly until well blended. 2' Remover from heat, stir in rice bubbles, spoon into paper sweet cases, top each with half a glacé cherry or angelica, chill until firm.
Notes: 1. I've never put them in sweet cases. I make a slab and cut it up into bite size pieces when it is firm.
2. I've never used glacé cherries or angelica for this recipe.
3. It doesn't last very long after I have made it, even if I'm the only person eating it, although I have made batches for friends or work colleagues.
4. I found this recipe in a magazine called Family Circle in November 1980 when I was a poor starving student. I still have the pages I tore out of the magazine, tucked safely in a recipe book about chocolates, sweets and toffees.