This recipe is very easy to memorize and it makes great use of peanut butter! You may need to use a candy thermometer for this recipe.

Lee
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, bring the corn syrup to a boil over medium heat. using a candy thermometer, cook the syrup to the soft crack stage (270 degrees F/132 degrees C). When this stage is reached, stir in the peanut butter and toasted oat cereal. Quickly drop by heaping spoonfuls onto waxed paper or press into a 9x9 inch square pan lined with waxed paper. Let sit until cool.

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Nutrition Facts

82.2 calories; protein 1.7g 3% DV; carbohydrates 13.8g 4% DV; fat 2.9g 4% DV; cholesterolmg; sodium 58.7mg 2% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/26/2011
I modified this recipe: I used 1/2 c corn syrup 1/4 c sugar and 3 t of reg butter and 1 tsp of vanilla with the new cinnamon cheerio cereal. I didn't use a thermometer but I brought the sugar butter and syrup to a boil and cooked for about 4 min. I would have liked slightly thinner cereal bars and next time will use a 9x13 pan instead of the 9x9. I pre-cut into bars when they weren't completely hardened then put them in the freezer to quicken the set time and it made it super easy to cut and eat out of the fridge! Read More
(4)

Most helpful critical review

Rating: 2 stars
02/22/2011
Once the corn syrup reached the appropriate temperature and I removed it from the heat it hardened up almost instantly. After fighting with it and FINALLY getting it in the pan to set it was never in there great but whatever right. Well when we went to taste it it was rock hard and even the pieces that you could get in your mouth stuck to your teeth so bad there was no eating instead you spent the next 5-10 minutes trying to scrape this stuff off your teeth. So was not worth the time or effort to make this. Sorry! Read More
(3)
5 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
01/26/2011
I modified this recipe: I used 1/2 c corn syrup 1/4 c sugar and 3 t of reg butter and 1 tsp of vanilla with the new cinnamon cheerio cereal. I didn't use a thermometer but I brought the sugar butter and syrup to a boil and cooked for about 4 min. I would have liked slightly thinner cereal bars and next time will use a 9x13 pan instead of the 9x9. I pre-cut into bars when they weren't completely hardened then put them in the freezer to quicken the set time and it made it super easy to cut and eat out of the fridge! Read More
(4)
Rating: 5 stars
04/16/2003
VERY VERY EASY TO PREPARE AND MEMORIZE. THE CHILDREN SEEM TO REALLY ENJOY THEM.:-))))) Read More
(4)
Rating: 2 stars
02/22/2011
Once the corn syrup reached the appropriate temperature and I removed it from the heat it hardened up almost instantly. After fighting with it and FINALLY getting it in the pan to set it was never in there great but whatever right. Well when we went to taste it it was rock hard and even the pieces that you could get in your mouth stuck to your teeth so bad there was no eating instead you spent the next 5-10 minutes trying to scrape this stuff off your teeth. So was not worth the time or effort to make this. Sorry! Read More
(3)
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Rating: 3 stars
08/18/2006
I tried to make this without a candy thermomator and it didn't harden at all. Unless you are used to making things with corn syrup I suggest using a candy thermomator. Read More
(2)
Rating: 3 stars
10/20/2008
I also didn't use a candy thermometer. They didn't harden or set up at all. They were sticky but tasted pretty good Read More
(1)