1 package (6 oz) semisweet chocolate chips
1 cup light corn syrup
2 Tbs. butter or margarine
4 cups Kix cereal
1/2 cup creamy peanut butter
1 tsp. vanilla
Butter a 9x9x2 inches pan. Heat chocolate, 1/2 cup syrup and the butter in 2 quart saucepan over low heat, stirring until smooth. Remove from heat; mix in 2 cups cereal until well coated. Spread in pan. Heat peanut butter, remaining corn syrup and the vanilla in 2 quart saucepan over low heat, stirring until smooth. Remove from heat; mix in remaining cereal until well coated. Spread over mixture in pan. Refrigerate 30 minutes. Cut into about 2 inch squares. Refrigerate any leftover squares.
1 cup light corn syrup
2 Tbs. butter or margarine
4 cups Kix cereal
1/2 cup creamy peanut butter
1 tsp. vanilla
Butter a 9x9x2 inches pan. Heat chocolate, 1/2 cup syrup and the butter in 2 quart saucepan over low heat, stirring until smooth. Remove from heat; mix in 2 cups cereal until well coated. Spread in pan. Heat peanut butter, remaining corn syrup and the vanilla in 2 quart saucepan over low heat, stirring until smooth. Remove from heat; mix in remaining cereal until well coated. Spread over mixture in pan. Refrigerate 30 minutes. Cut into about 2 inch squares. Refrigerate any leftover squares.