I made these as a present for the Pie when he came to visit me at Thanksgiving. The man is a slave to peanut butter, and I like to express my love through food. We’re a well-matched pair.
The recipe I have calls for 1 cup of crispy rice cereal and 2 cups corn flakes cereal. I don’t particularly like eating either of those cereals (they get soggy too fast) so I didn’t want to be stuck with piles of cereal when I was finished the recipe. The solution? Special K. A small box containing a mixture of both cereals. And high in protein too. In doubling the recipe, I ended up using the entire box (6 cups cereal), which was an added bonus.
For the double recipe you need 1 cup corn syrup.
Corn syrup photographs really well, don’t you think?
2 cups smooth peanut butter.
1/2 cup butter or margarine (go for the real deal).
1 cup packed brown sugar.
And 2 teaspoons vanilla extract.
In a saucepan over low heat, stir together peanut butter, butter, brown sugar, and corn syrup.
Get it all melty and stuff until it’s all smooth and looks like caramel. Caramel made of peanut butter, that is.
Remove it from the heat and mix in the vanilla.
Pour your cereals (2 cups crispy rice, 4 cups corn flakes) in a bowl an mix them (or use my cop-out cheat method of 6 cups Special K Satisfaction).
Pour in the peanut butter goo and mix well.
Press evenly into a sprayed pan (double the recipe makes for a 9×13″ pan).
Chill for 6 hours or until firm. Flip mixture onto a flat surface and cut into squares. You might need a spatula to help you ease the squares out of the pan.
Enjoy. I know the Pie did.
Will keep in an airtight container for ages and ages (separate layers with waxed paper).