Heat sugar and corn syrup just to boil.
Remove from heat.
Stir in peanut butter.
Add corn flakes; mix together.
Press in pan.
When cool, cut into squares.
Bring to a rolling boil the syrup, sugars and vanilla.
Remove from heat and add peanut butter, corn flakes and peanuts.
Spread in buttered pan.
Sprinkle chocolate chips over top and place pan in oven at 350\u00b0 for 1 minute until chocolate is softened to spread.
Melt syrup, sugar and salt together but do not boil.
Take off heat, add peanut butter, corn flakes and Rice Krispies.
Pour into 9 x 13-inch buttered pan.
Top with icing.
Bring sugar and Karo syrup to a boil.
Add peanut butter and corn flakes.
Form into balls.
Place on waxed paper until completely cooled.
Bring sugar and syrup to a boil in a small size saucepan. Add peanut butter and mix well.
Stir in corn flakes.
Drop with a spoon onto wax paper or dump into a cake pan.
Boil honey, syrup and sugar for 1 minute. Mix in peanut butter, corn flakes and vanilla. Drop on waxed paper. Eat as soon as cool enough.
Bring syrup and sugar to boil.
Remove from stove and add peanut butter, corn flakes and salt.
Drop by teaspoon on wax paper and cool in refrigerator for a couple of hours.
In a 3-quart saucepan, combine the peanut butter, corn syrup and sugar.
Cook on low heat, stirring constantly, until mixture just comes to a boil (10-12 minutes).
Remove from heat and stir in the chocolate chips until melted.
Stir in the vanilla extract, cereal and nuts; toss to coat well (mixture will be stiff).
Press into a buttered 13x9-inch pan.
Cool completely, then cut into bars.
Combine
sugar and syrup in 3 1/2 quart saucepan.
Bring to a boil
on
medium
heat.
Remove from heat; stir in peanut butter. Add
corn
flakes
and
stir until all are coated with syrup mixture.
Drop by teaspoonful on waxed paper.
Grease 9 x 13 inch pan.
Crush corn flakes.
In medium heat, melt butter.
Add sugar and syrup. Bring to a boil.
Remove from heat. Add peanut butter and corn flakes.
Spread into pan. Cut in squares after cooled.
Put sugar and syrup in container.
Let come to a boil (just a boil), stirring continuously.
Add peanut butter to syrup mixture and stir until smooth.
Pour this over corn flakes and work quickly, blending thoroughly, to coat flakes.
Pour out into greased pan. Cut while warm. Makes about 100.
Combine sugar and corn syrup in saucepan.
Heat until sugar is dissolved, stirring while heating.
Remove from heat and stir in peanut butter until mixture is smooth.
Add corn flakes to the syrup mixture, stirring until coated with syrup.
Pour mixture into a 9 x 13-inch cake pan and press down into pan.
Cool and cut into squares.
Barely bring to a boil the sugar and white syrup.
Add the peanut butter while still hot; beat until smooth.
Add the vanilla.
Stir in the corn flakes.
Add a little melted butter while mixing.
Put out by spoonfuls onto waxed paper; let cool.
Bring sugar and syrup to a boil.
Blend in peanut butter. Pour over corn flakes.
Drop on wax paper.
Bring to a boil sugar and Karo syrup.
Remove from heat and add peanut butter.
Stir until melted and mix in:
corn flakes, coconut, vanilla and salt.
Mix quickly and drop onto waxed paper while still very warm.
Allow to set until firm.
Boil sugar and Karo for 1 minute.
Mix peanut butter and corn flakes, then put by spoon onto wax paper.
Bring sugar and Karo syrup to a boil.
Remove from stove.
Add the peanut butter, then stir in corn flakes.
Mix and drop by spoon on waxed paper.
aucepan, cook sugar, chocolate, milk, corn syrup together, stirring occasionally, to
Heat peanut butter, sugar and corn syrup over low heat to melt. Stir in cereal.
Pat into a 8x8 lightly greased pan. (I line my pan with foil and then lightly spray it. When it is time to cut them, the foil lifts right out.).
Melt chocolate chips over low heat or in the microwave and spread over top. Cool until firm.
Microwave apple chunks in water until tender, about 2-3 minutes.
Add oats, milk, and a dash of salt.
Microwave 2-3 minutes or until oatmeal is done.
Stir in brown sugar, cinnamon, and peanut butter.
This recipe makes a fairly small serving. Feel free to double the milk and oats.