Skip to main content

no-bake peanut butter cereal treats



this is a recipe that i've actually made a hundred times but when i saw it posted on pinterest i just had to make it again.  and i'm glad that i looked at this one because it's a little different from my usual cereal/peanut butter/corn syrup treat.  just for the record, i absolutely love corn syrup and peanut butter.  i love these for snacks and desserts and the mr. can whip these up in such a hurry that it's actually dangerous.  so dangerous, in fact, that i've had to stop buying certain types of cereal for fear that he or i will make them and then i will have to, by law, eat the whole entire batch.  last time i made them i put two or three in my kids' school lunch bags just to save me from the pressure of having them sitting in the kitchen staring at me and willing me by force to eat them.  they're powerful creatures.  make 'em.  
source: pinterest pinner, originally from suzie.

1 cup sugar
1 cup corn syrup
1/4 tsp. salt
1 t. vanilla
1 1/3 cup peanut butter
handful of milk chocolate chips
4 cups special k cereal (or just about any other corn/rice type of cereal)


add sugar and corn syrup to heavy saucepan.  over a medium heat, bring mixture up to a boil and continue to boil for about 1 minute (DO NOT overboil or you will make hockey pucks, not delicious peanut butter treats).  turn heat off and add vanilla and peanut butter and stir to combine.  stir in chocolate chips until melted.  add cereal and mix to coat all cereal.  if you're still left with lots of gooey peanut butter goodness, add more cereal a little at a time until desired coating.  (DO NOT add too much cereal or your treats will be dry).  spoon out onto greased cookie sheet and cool.  or eat while still hot and gooey really, cuz who wants to wait?!  just don't burn your tongue.

Comments

Popular posts from this blog

Lime Sugar Cookies (from America's Test Kitchen)

Once again, no picture yet. I'll post one when I get a chance. This is a great alternative to just the ordinary sugar cookie with frosting. I made the whole batch and froze half of it for later. The cookies taste great just out of the freezer! (makes about 2 dozen cookies) 2 cups sugar 1 teaspoon grated lime zest 2 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1 3/4 sticks unsalted butter, softened 2 teaspoons vanilla extract 2 large eggs 2 (additional) teaspoons grated lime zest Place oven rack in the middle and heat oven to 350 F. Process 1/2 cup of sugar with 1 teaspoon grated lime zest until fragrant, about 10 seconds. Put this on a shallow dish for coating and set aside. In a separate bowl, whisk flour, baking powder, and salt together. Set aside. Beat butter and remaining 1 1/2 cups sugar together in a large bowl using an electric mixer on medium until light and fluffy, 3-6 minutes. Beat in vanilla and, then, the eggs and lime zest. Add eggs on...

sunday slow cooker: red beans and rice

in honor of mardi gras this year i made red beans and rice from scratch.  i am grateful to say that 6 years of my life took place in new orleans, la.  well, actually it was 5 years and 1 month + 11 months while we were displaced because of hurricane katrina, but we won't talk about that.  and during those 11 months in utah my heart was still in new orleans.  in case you're not familiar with new orleans, their claim to fame is FOOD.  and no ordinary food will do, no no no.  it must be GREAT FOOD.  and believe me, we had GREAT FOOD while we lived there.  and lots of it.   one of our favorite dishes was red beans and rice.  now that we don't live in new orleans, it's not as convenient to just run to the store and buy a can of already prepared Blue Runner beans.  so, i decided to come up with a recipe all on my own that used the slow cooker (it was sunday dinner and now with 1 o'clock church i'm using my slow cooke...

Marinara with butter and onion

did I tell you that I love butter? well, I do. (see here ) so when i came across this recipe on the smitten kitchen , i was in awe. although wisdom tells you that a good marinara sauce comes from hours of simmering vine ripened tomatoes in delicious spices and mouth watering aromatics, this recipe sort of defies that wisdom. it's three ingredients...that's it. while the quality of the tomatoes does add value to this sauce, it's also ok to substitute with the can of tomatoes you've got on hand. if that's san marzano tomatoes, it's going to be delicious, if it's just a can of hunts, it will still be fantastic (i don't recommend a store brand of tomatoes for this recipe, however). for me, it's the go to recipe when i'm swamped and cannot find time to spend in the kitchen. let me tell you something about myself. i'm a people pleaser. so i have a hard time saying no. "can you help coach knowledge bowl?" yes. "would you b...