| 1 1/2 | cups light corn syrup |
| 1 | cup creamy peanut butter |
| 1 | pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix |
| 7 | cups crisp rice cereal |
| 1 | cup salted peanuts |
| 1. | Line 2 large cookie sheets with waxed paper or foil. |
| 2. | In 5-quart heavy Dutch oven, heat corn syrup to boiling over medium heat, stirring occasionally. Stir in peanut butter until melted. Stir in cookie mix until well blended. Cook 2 minutes, stirring constantly. (Candy thermometer should read 160°F.) |
| 3. | Immediately remove from heat. With wooden spoon or rubber spatula, gently fold in cereal and peanuts until well coated. |
| 4. | Drop by rounded tablespoonfuls onto cookie sheets. Flatten each cookie slightly with fingertips. Cool completely, about 30 minutes. Store covered at room temperature. |
| No change. |
|
| This recipe was one of fifteen winners in the 2007 Mix It Up with Betty! Cookie Mix Recipe Contest. More than $10,000 was awarded! |
|
| The cooking of these cookies goes quickly, so it's best to have all the ingredients measured and ready for mixing. |
|
| Spread cookie mixture in an ungreased 13x9-inch pan. Cut into bars. |
|
| Drizzle melted milk chocolate chips over cookies. |
Nutrition Information:
100 ( 35); 4g ( 1g, 0g); 0mg; 85mg; 14g ( 0g, 6g); 2g 0%; 0%; 0%; 0% 1 ; 0 ; 1/2 1