Prep 5 mins
Cook 5 mins
My mother was making these treats 40 years ago for her kids. My college age nephew asked me to make a batch for him yesterday and they are so easy and fast to make. Much less time consuming than a batch of cookies. And yummy too.
- 236.59 ml light brown sugar
- 236.59 ml white corn syrup
- 236.59 ml peanut butter
- 1419.54 ml Rice Krispies or 1419.54 ml COCOA KRISPIES® cereal
- Measure out the Rice Krispies in a large bowl (I use the largest I can set my hands on).
- Combine brown sugar and corn syrup in small saucepan and cook on medium heat until mixture begins to bubble on top.
- Take off heat and stir in the peanut butter.
- Add mixture to Rice Krispies and stir until all the Krispies are coated, then pour into 9x11 or 9x13 baking dish. Smooth over with a spatula, let set for an hour or so and tada! (You might run a knife through warm water to help cut nice, clean squares).
Dead sweet and delicious. I agree with not enough peanut butter comments below and need of salt. I used natural peanut butter ie peanuts are the only ingredient. I usually don't have corn syrup or rice krispies in the house so I decided to try them. If I make again, I will reduce sugar and increase peanut butter and add some salt.
We thought this was ok - not enough peanut butter flavor for us. We poured melted chocolate on top of these to spiff them up a bit. I used natural peanut butter and next time probably need to add a bit of salt and possibly vanilla as well.
Yum, but soooooooo sweet. Next time I will use 1-1.5 cups total of sugars. I used maple syrup in place of sugar and corn syrup, and I used twice the amount of rice krispies.