Mom's Cookie Recipe

Yield

2 dozen

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1 cup: roasted Spanish peanuts

5 cups: crisp rice cereal

1 cup: white sugar

1 cup: light corn syrup

1 cup: peanut butter

Grease a 9x13 inch baking pan. Pour cereal and peanuts into the pan and spread around evenly.

In a heavy sauce pan, bring sugar and corn syrup to a rolling boil, over medium heat. Remove from heat and stir in the peanut butter. Pour the sugar mixture evenly over the cereal and peanuts. Let cool and cut into squares.

Calories: 380 kcal

Carbohydrates: 53.8 g

Cholesterol: 0 mg

Fat: 17 g

Fiber: 2.5 g

Protein: 9.4 g

Sodium: 207 mg