| 1/2 | cup light corn syrup or Honey |
| 1/4 | cup sugar |
| 1/2 | cup creamy peanut butter |
| 6 | cups Corn Chex® or Rice Chex® cereal |
| 1/2 | cup salted peanuts, if desired |
| 1. | Butter 9- or 8-inch square pan. |
| 2. | In 3-quart saucepan, heat corn syrup and sugar just to boiling over medium heat, stirring constantly. Remove from heat. |
| 3. | Stir in peanut butter. Gently stir in cereal and peanuts until evenly coated. Press firmly in pan. Let stand 1 hour. For squares, cut into 6 rows by 6 rows. Store loosely covered. |
| No changes. |
|
| Crunchy peanut butter can be used, if you like. |
|
| A drizzle of melted semisweet or white chocolate will look great and taste delicious! |
Nutrition Information:
60 ( 20); 2g ( 0g, 0g); 0mg; 70mg; 10g ( 0g, 4g); 1g 0%; 0%; 0%; 8% 1/2 ; 0 ; 0 ; 1/2 1/2