Mix sugar and syrup and heat over medium heat until it comes to a boil.
Stir the entire time.
Add peanut butter and mix well. Pour mixture over cornflakes and mix at once.
Press into pan and cut into squares or make drop cookies.
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.
br>Place 3/4 cup butter and chocolate in medium heatproof
Stir together peanut butter and syrup in a medium
ice cereal, cornflake crumbs, almonds, and salt.
Heat honey, peanut butter, brown
side.
Cream together the butter, peanut butter, granulated sugar, brown sugar, and
eheat until boiling.
Add peanut butter to sugar/syrup mixture and
Lightly grease and line a 12x8 inch baking tray with parchment paper.
In a food processor, crush cookies until they are fine crumbs. Add butter and process until combined. Transfer to prepared tray, pressing firmly into base. Chill for 30 mins.
Beat peanut butter and powdered sugar together until smooth. Spread evenly over cookie base, smoothing surface. Sprinkle with nuts. Chill for 2 hours, or until set. Cut into bars and serve.
ups of the cake crumb peanut mixture to be used later
Preheat oven to 350 degrees.
Cream together peanut butter, margarine, brown and white sugar.
Add eggs and vanilla.
Sift or mix together flour, baking powder and salt and add to mixture.
Spread in a greased 9x13 pan and sprinkle chocolate chips over top.
Bake for 3 minutes.
Remove pan and swirl melted chocolate chips through peanut butter mixture with a butter knife. We make it look like a huge serpentine snake going through the mixture, as opposed to circle swirls.
Return pan to oven and bake 15 minutes more.
Cook syrup and sugar until mixture comes to a boil. Stir constantly; do not overcook.
Remove from heat, add peanut butter, and stir until smooth. Pour mixture over cornflakes in a large bowl. Mix until cereal is thoroughly coated.
Spread in a buttered 9 x 13 inch pan and press down lightly with buttered hands. When cool, cut into squares.
f doubling the recipe a 13x9).
Microwave peanut butter, corn syrup and
Heat syrup and sugar until melted.
Add peanut butter.
Pour over cornflakes.
Mix well.
Drop by spoonful on wax paper or press onto cookie sheets and cut into bars.
Combine sugar, syrup and water in saucepan.
Let mixture boil well, stirring constantly.
Remove from heat and add peanut butter. Mix well.
Add cornflakes and mix well.
Work quickly, putting mixture into greased pan.
Press down and cut in squares while still warm.
Makes 72 portions.
Half recipe works for family size.
ith parchment paper.
Combine peanut butter, sugar, eggs and flour. Spread
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.
Bars:
Preheat oven to 400\
Combine chocolate chips and peanut butter in a saucepan over low heat; cook and stir until melted, 2 to 3 minutes. Stir in cornflakes until coated.
Drop spoonfuls of the cornflake mixture onto a baking sheet lined with waxed paper. Chill in the refrigerator until cool, about 30 minutes.
b>butter to boiling. Boil 3 minutes. Remove from heat. Stir in peanut butter
In a large bowl, beat butter with sugar and egg yolk