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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Measure cereal into large bowl. Set aside. | 2. Boil corn syrup in microwave. Add white sugar and stir well. Return to microwave and reheat until boiling. | 3. Add peanut butter to sugar/syrup mixture and stir well. | 4. Quickly pour peanut butter/syrup/sugar mixture into mixing bowl with cereal. Stir well (but fast!) and then transfer to a pan or baking sheet. *NOTE: This step, and the one following, must be done as quickly as possible because as the corn syrup cools the cereal mixture becomes harder to spread.*. | 5. Form mixture into one big rectangle about 3/4 inch thick. Cool in fridge for 1 hour. | 6. After its cooled the cereal rectangle may be cut into bars or squares. An alternative is to break the rectangle up by hand into pieces. | 7. Please note that cheerios should not make up more than 1/3rd of the mix as they absorb the corn syrup. If you need to use more cheerios (or other absorbent cereal) then add a bit more corn syrup. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cereal	6	cups		963.48	276.1728	48.8808	18.227999999999998
corn syrup	1	cup		965.03	261.8539	0.0	0.682
peanut butter	1	cup		1519.62	55.6506	62.0748	128.8452
white sugar	1/3	cup		258.0	66.6533	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.