It all started because I was in the mood for a little something sweet. 
 
As I was scrolling through facebook, I saw these. 
 
 
Ahhhhhhhhhh…..

Something quick and easy and I had all the ingredients. And, my son loves peanut butter. We discussed it and decided it was a good idea to make these. 

 
 
I recommend gathering your ingredients and measuring them out so they are ready to go. This cooks quick…10-15 minutes… and you will not have time to measure while it is cooking.

 

I recommend an 8 quart pot. It will look too big, but it will give you room to stir and keep everything inside the pot! 
 
Combine one cup of sugar, one cup of light karo syrup, one teaspoon of vanilla and a dash of salt (or 1/8 of a teaspoon). Cook this on mid-to-high heat until it boils. You will need to stir it as it cooks. Use caution as it is hot. 
 
Next, turn the heat down to low-to-medium. Add one and one-third cups of peanut butter. Stir until well blended and melted. 
 
 
 
Turn the heat on low. Pour four cups of rice crispy cereal into the mixture. Stir! Mix it up well until all the ingredients are combine. 

 

Remove from stove. 
 
 
Spread wax paper on your counter top. Spray ice cream scoop or large spoon with oil. Dip the mixture out onto the wax paper. This recipe will make about two dozen crispy cookies. Let cool about 5-10 minutes to solidify and enjoy. (The longer they sit, the firmer they get.) 
Unfortunately, I can’t credit the the page where I saw these. Facebook rearranged my feed before I had a chance to pin it. Despite all my scrolling, I could not find it again. I had pinned this one by Martha Stewart a while back and it is almost identical.
*Disclaimer: These get really chewy so if you have kids with braces I don’t recommend these. They are stiffer than a regular rice crispy.
Ingredients
1 cup of white sugar (Optional – use 1/2 c. white and 1/2 c. brown)
1 cup of light karo syrup
1 teaspoon of vanilla
1 dash of salt
1 1/3 cups of peanut butter
4 cups of rice crispy cereal
1. Bring sugar, karo, vanilla and salt to a boil. Stir while cooking.
2. Add peanut butter and turn down heat to medium. Stir until well blended.
3. Turn stove to low. Add rice crispy cereal and stir until well blended.
4. Remove from stove.
5. Scoop out onto wax paper.
6. Let cool 5-10 minutes before eating.
7. Makes 2 dozen.
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