Good Morning Sunshine Bars.
6 cups plain crunchy cereal (like Chex)
1½ cups salted peanuts, roughly chopped
1 cup firmly packed light or dark brown sugar
1 cup corn syrup (light or dark, I used a combination of both)
1 cup smooth peanut butter
1 tablespoon vanilla extract
1½ teaspoons kosher salt
6 ounces milk chocolate, melted
1. Combine your cereal and peanuts in a large bowl and set aside.
2. In a medium sized pot over medium heat, melt together your brown sugar and corn syrup, stirring and simmering for 5-8 minutes. When melted and the sugar has dissolved, remove the pot from the heat and stir in the peanut butter, vanilla, and salt until smooth.
3. Line a 9×13 pan with parchment paper and butter/grease. Pour the peanut butter and sugar mixture over the cereal and peanuts and toss with a greased spatula until well combined (be careful, it’s hot). The mixture will cool a bit as you toss it together, so you should be able to press it until the prepared pan with your fingers (or use a greased spatula).
4. Allow the bars to cool, then drizzle with the melted chocolate. You can place this in the fridge until it firms up, then cut into bars and serve.
recipe from crepes of wrath.