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French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Mint syrup — no muddling needed, mojito, julep, lemonade
Pure peppermint — candy canes, peppermint bark, hot chocolate
Mildly fruity Basque chili — French finishing pepper
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French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Mint syrup — no muddling needed, mojito, julep, lemonade
Pure peppermint — candy canes, peppermint bark, hot chocolate
Mildly fruity Basque chili — French finishing pepper
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Cook corn syrup and sugar together in a large saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter; mix well. Add cereal; stir until evenly coated. Pour into greased 13 x 9-inch pan and pat into place. Melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly. Spread over cereal. Sprinkle on crushed peppermint candies. Cool at least 45 minutes, or until firm. Cut into bars. Recipe Note: Almond butter may be substituted for the peanut butter.