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Yield: 2 dozen
4 cups Rice Chex
1 cup light corn syrup
1 cup sugar
1 cup peanut butter
1 cup salted peanuts
1 teaspoon vanilla extract
Place cereal in a greased 13x9x2-inch pan.
In a saucepan, bring corn syrup and sugar to a boil; boil for 1 minute.
Remove from the heat; stir in peanut butter until blended. Stir in peanuts and vanilla. Pour over cereal.
Cool completely. Cut into squares.
4 cups Rice Chex
1 cup light corn syrup
1 cup sugar
1 cup peanut butter
1 cup salted peanuts
1 teaspoon vanilla extract
Place cereal in a greased 13x9x2-inch pan.
In a saucepan, bring corn syrup and sugar to a boil; boil for 1 minute.
Remove from the heat; stir in peanut butter until blended. Stir in peanuts and vanilla. Pour over cereal.
Cool completely. Cut into squares.