3 cups sifted all-purpose flour
1 1/4 cups firmly packed brown sugar
1/2 cup butter or margarine
1/2 cup Crisco
1/3 cup crunchy peanut butter
1/4 teaspoon salt
Mix with low speed of mixer (or with pastry blender) until mixture resembles coarse crumbs.
1 beaten egg yolk
1 teaspoon vanilla extract
Mix well and press mixture firmly into ungreased 15 1/2 x 10 1/2 x 1 inch jellyroll pan. Bake in moderate oven (350 degrees F) 25 to 30 minutes until golden brown. Cool slightly. Spread with Chocolate Crunch. Let stand at room temperature until chocolate hardens. Cut into bars or squares.
Melt 1 cup (6 ounce package) semisweet chocolate pieces in top of double boiler over boiling water. Stir in 1/2 cup crunchy peanut butter and 1 1/2 cup corn soya cereal.
Note from me: I have no idea what cereal she is referring to but I expect you could substitute rice cereal (such as Rice Krispies).
Makes 3 to 4 dozen cookies.