Makes about 36 (1 1/2 inch) bars
4 cups (1000 mL) crispy rice cereal
1/2 cup (125 mL) sugar
1/2 cup (125 mL) BEEHIVE® Corn Syrup
or CROWN® Golden Corn Syrup
1/2 cup (125 mL) creamy or chunky peanut butter
Line 8 or 9 inch square baking pan with plastic wrap. Pour cereal
into large bowl. In medium saucepan combine sugar and corn syrup.
Stirring occasionally, bring to boil over medium heat and boil 1 minute.
Remove from heat. Stir in peanut butter until smooth. Pour over cereal;
stir to coat. Press evenly into prepared pan. Cool about 15 minutes.
Invert onto cutting board; remove plastic wrap. Cut into bars.
Line 8 or 9 inch square baking pan with plastic wrap. Pour cereal
into large bowl. In 2 quart microwavable bowl combine sugar, corn
syrup and peanut butter. Microwave on High, stirring twice, 3 1/2 to
4 minutes or until mixture is smooth and sugar is dissolved. Stir in
peanut butter until smooth. Pour over cereal; stir to coat. Press
evenly into prepared pan. Cool about 15 minutes. Invert onto
cutting board; remove plastic wrap. Cut into bars.
