Crisp Peanut Butter Chews

 

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.