Peanut Butter Rice Krispies
Original family recipe (I think)
1 cup Karo Light Corn Syrup
1 cup sugar
1 cup peanut butter
8 cups rice krispies
Combine corn syrup and sugar in a saucepan over medium heat. Heat until the sugar dissolves and the solution is clear. Remove from heat and stir in peanut butter until smooth. In a large mixing bowl, combine rice krispies and peanut butter mixture. Press into a 9 x 13 greased baking dish and allow to cool. Cut into squares when cooled.
If storing overnight, cover with plastic wrap.
My Notes:
This is my favorite dessert ever. Seriously. But it's so full of sugar (blatant sugar, anyway. Cakes at least make an attempt to hide it) that I rarely make it. Mostly because I end up eating the whole pan in one sitting.
The sugar will dissolve just above the boiling point, but this is usually the point where the solution fills with bubbles, so it's sometimes hard to see if the solution is clear. Just keep an eye on it, as it will burn. If you try to mix the peanut butter in too early, it will burn on the bottom of the pan.
The reason you want to cover them is that they're nice and gooey when they're first made, but will dry out over time. I've found that covering them means that they're still nice and gooey the next day (if they last that long), whereas leaving them uncovered results in hockey puck hard treats. Still yummy, but they're more of a hard candy than a gooey mess at that point. My mom's also added so many rice krispies in the past that this has happened, so add them slowly until you reach a nice consistency.
