How to make it

  • Lightly oil a large square cookie sheet with vegetable oil. Use a paper towel to absorb excess oil.
  • Pre-measure out 6 cups rice crispy cereal into a gallon-sized zip-lock bag.
  • Melt butter in a large pot, over low heat.
  • Add Karo syrup and sugar, and stir well.
  • When most of the sugar has dissolved, add peanut butter and vanilla extract.
  • Stir well until everything is creamy. Remove from heat.
  • Working quickly, add rice crispy cereal and mix well, until all the cereal is coated.
  • Pour into cookie sheet. Press down to make even. Cover and let cool. Cut into squares and enjoy.

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