Gourmet Cookie Bouquets Recipe Blog

• 1 cup white sugar

• 1 cup brown sugar

• 1 1/2 cups white Karo syrup

• 1 cup peanut butter

• 7 cups corn flakes

• 1 cup Spanish peanuts

Heat sugars, Karo syrup and peanut butter in a large saucepan stirring frequently until it is well mixed and melted together.  In large bowl, combine together the corn flake and peanuts.  Pour the hot mixture over the corn flake mixture and stir well until the cornflakes and nuts are well coated. Using buttered fingers, press the mixture evenly and well into a greased 10×15” cookie sheet with sides. Cool slightly before frosting.

Frosting:

• 1 – 12 ounce package milk chocolate chips
• 3 Tbsp. peanut butter
• 2 Tbsp. butter

In a double boiler melt chocolate chips. Add peanut butter and butter. Mix well then spread on bars and cool.  Cut into squares and serve.

This entry was posted on Thursday, March 6th, 2008 at 8:19 pm and is filed under Bars & Brownies. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.