Ingredients:
- 1 cup white sugar
- 1 pinch salt
- 1 1/3 cups peanut butter
- 1 cup white corn syrup
- 4 cups high protein crisp rice and wheat cereal
- 1 teaspoon vanilla extract
- I am not a fan of using the microwave oven I decided to make a stovetop version instead. In a medium sauce pan I added 1 cup of sugar, 1 cup of white corn syrup (actually only 75% was white, I ran out and topped it off with some regular corn syrup), 1 tsp of vanilla extract and a pinch of salt. I brought it to a boil and then turned down the heat a little.
- Oh yeah, this is like candy-making OK so be careful! Have ice water nearby just in case (which I of course didn't do because it was at this point I realized I could be in trouble). Simmer for two minutes.
- Carefully add 1 1/3 cup of peanut butter. Stir to melt into the mixture.
- Add four cups of Special K cereal and stir to combine.
- At the last second I decided I wanted a hint of chocolate so I threw in a handful of chocolate chips and stirred until just melted.
- Acting quickly, I got out my ice cream scoop that I greased ahead of time and scooped out the cookies onto parchment paper. Again, be very careful! Let cool.
- My scoop was quite large so the cookies were on the verge of being too big. Next time I would use a smaller scoop.
- Lightly crispy, peanut buttery with a hint of chocolate... these were quite a wonderful treat!