Terri Hinton
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 1 cup sugar
• 1 cup white corn syrup
• 3/4 cup peanut butter
• 1 tsp vanilla
• 6 cups Rice Chex® cereal
• 1 1/2 cup dry roasted peanuts

Combine sugar and syrup in medium bowl. Microwave on high 1 minutes. Stir. Microwave on high 4 minutes more. Add peanut butter and vanilla. Stir. Pour over peanuts and cereal. Mix and turn out on buttered pan.

This sets up very quickly. Have cereal and peanuts already measured. It works better to have cereal, syrup, peanuts, and peanut butter at room temperature. It will start cooking quicker when microwaved.

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