Last week, I asked for inspiration for my Baking Blitz, and you guys didn’t disappoint. Everyone’s choices sounded so good! I wrote down a bunch to add to my to-try pile, and ended up making one of the recipes that Merry suggested, Peanut Butter Crunchies. I whipped up a batch last night in literally just minutes, and they set up fairly quickly. Tasty, sweet without being overly sweet, the cornflakes give it that little unique twist. Another recipe to add to my tried-and-true pile. Thanks, Merry!
A year ago today … winners from Rachael Ray.
Peanut Butter Crunchies
1 cup corn syrup
3/4 cup sugar
1 cup smooth peanut butter
4-6 cups cornflakes
Heat the corn syrup and sugar in a saucepan over medium heat until the sugar is desolved. Remove from heat and stir in peanut butter. Add cornflakes until you have the consistency you want (more cornflakes make them crunchier while less make them chewier). Drop on waxed paper or press into a buttered 11×14″ pan.