No bake peanut butter and cereal cookies.
Ingredients
- 1 cup white sugar
- 1.33 cups peanut butter
- 1 cup white corn syrup
- 4 cups high protein crisp rice and wheat cereal
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
-
1
Blend syrup, sugar, vanilla and salt in a 2 quart microwave-safe dish. Cook on high 4 minutes, or until mixture boils and sugar dissolves.
-
2
Stir in peanut butter, then add the cereal.
-
3
Drop by teaspoonfuls onto waxed paper. Let cool before storing.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore African Recipes
Buffalo Chicken Dip in the Slow Cooker
Just in time for game day or any time you want an appetizer that tastes great, this slow cooker Buffalo chicken dip comes together quickly and is sure to please. Serve with assorted crackers, tortilla chips, or fresh vegetable sticks for dipping.
Soft Peanut Butter Cookies
These easy peanut butter cookies stay soft, have good flavor, and aren't too sweet. You won't make another recipe after this one!
Hamburger Stew with Cabbage
I grew up eating Shoney's hamburger soup with cabbage in Kansas City with my parents. They had an all-you-can-eat soup and salad bar, and it was the highlight of my week. Even as a kid, I've always loved soup. Then we moved out of state. Even though it has been nearly 40 years since I last had it, I never forgot about their cabbage soup with hamburger. I decided to recreate it based on my memory, and here is what I came up with.