There are so many things to enjoy about fall: cooler weather, football games, colorful soft scarves, warm comfort foods, and the anticipation of all the holidays that occur from October through December. I love it all! I love pumpkins, scarecrows, mums, and apple cider. What a comfortable, cozy time of year.
Here’s a snack that is quick and incredibly easy to make (no baking required) that would be a fun treat in a lunch box or as a sweet treat with a glass of milk anytime. Many of you grew up with these; I didn’t! We had rice crispy treats, but never treats with other cereals. I love the texture that the corn flakes bring to this yummy, peanut-buttery cookie bar. I hope you will, too!
Peanut butter-cereal bars
1 cup of light corn syrup
1 cup granulated sugar
2 cups peanut butter
5 cups corn flakes
Candy corn, chocolate chips, or other additions your family might enjoy
Butter or spray a 9×9 baking dish. (other sizes may be used for various thicknesses in your final product)
Place corn flakes in a large mixing bowl.
Combine corn syrup and sugar in a pot; stir together over medium-high heat, continuing to stir until mixture begins to boil.
Remove from heat, and add the peanut butter. Stir in until very smooth and creamy.
Pour the mixture over the cornflakes in the bowl, and then stir until all of the cereal is coated.
Add chocolate chips, if you like; I used about 3/4 cup.
Place the mixture into the baking dish, and press down to distribute evenly over the bottom of the pan. (use an offset spatula or wax paper to help press down without your hands becoming a sticky mess!)
For a fun twist, I sprinkled about 3/4 cup of candy corn over the top of the bars while still warm, and pressed them down into the bars. I love the way it looks! Candy corn is such a bright, fun indicator of autumn fun, and kids of all ages love it.
Allow to cool before cutting into bars.
You might also like: Fall baking kickoff: Pumpkin Blondies
Candy acorns, children, and remembering to look (with a fun, easy food craft to do with kids!)
Copyright 2012 Stephanie Hill-Frazier. All rights reserved.
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