Ingredients:
4 cups Rice Chex
1 cup blanched salted peanuts ( don’t use Spanish peanuts!)
1 cup light corn syrup
1 cup sugar
1 cup creamy peanut butter
Directions:
In large bowl combine cereal and peanuts; set aside.
In small saucepan combine corn syrup and sugar.
Heat to 240 degrees (soft ball stage); stirring occasionally.
Remove from heat and immediately stir in peanut butter until smooth.
Pour over cereal and peanuts and gently stir just until coated.
Pat into greased 9×13-inch pan.
Cool completely before cutting.
Servings: 12-15
Time preparation: 30 min.
Time total: 30 min.