Prep 1 hr
Cook 0 mins
From Mad Hungry by Lucinda Scala Quinn
- 1 cup light corn syrup
- 1⁄2 cup granulated sugar
- 1⁄2 cup light brown sugar
- 1 1⁄2 cups salted peanut butter
- 2 teaspoons pure vanilla extract
- 4 cups Rice Krispies
- Line a 9 x 13-inch baking pan with wax paper or baking parchment. Place the corn syrup and sugars in a large saucepan over medium heat and stir to combine. Bring to a boil. Remove from the heat.
- Stir in the peanut butter and mix well to combine. Quickly stir in the vanilla and Rice Krispies. Spread into the lined baking pan. Cool and slice into squares.