(Although that name DOES NOT do this dessert justice!)
1 cup light corn syrup
1 cup sugar
1 1/4 cup peanut butter
6 cups Cheerios
1 bag (12 ounces) semisweet chocolate chips
Lightly butter 13-by-9-inch pan. Heat corn syrup and sugar to boiling over medium-high heat, stirring constantly. Cook until sugar is dissolved; remove from heat. Add 1 cup of the peanut butter, stir until smooth. Add cereal; mix well. Immediately press into buttered pan.
Over low heat, melt chocolate chips with remaining peanut butter, stirring constantly. Spread evening over bars. Refrigerate about 30 minutes or cool completely at room temperature until chocolate is set.
Makes 36 bars.
SERVING SIZE = 1 bar
EACH SERVING = 360 calories; 12g fat; 2g fiber
EXCHANGES = 3 starch; 1/2 other carbohydrate; 2 fat
On a cooking note, has anyone baked with Splenda? Do you think Splenda would be OK in this recipe? I think I’ll try it and cut out some of that sugar. But, in moderation, you should really try these. They’re amazing!