Make sure to remove from heat right after you stir in peanut butter - I turned around to wash the pb out of my measuring cup and by the time I turned back around it was burnt (also had to do with the fact that I was cooking on high..)

I make these all the time but I remove from heat before adding pb and they still turn out great.

Jay, NEVER turn your back on anything on the stove. Your post gave me a chuckle, though... J

I put a cheap plastic sandwich bag (not zipper bag) into my measuring cups before I put my peanut butter, shortening, or even syrup or oil into them. Hold the cup by the bottom and fingers on bags turn over and it comes out and no clean up in the cup. I know there isn't any shortening in this recipe but if you had some. I do this when I am making pies. Put the shortening in the bag that you have put in the measuring cup then pull it out bag and all fold over put it in the refrigerator to chill or leave it overnight.

These are also awesome if made with the chocolate rice krispies! I learned this recipe when I was in sixth grade (some 40 years ago!) and have been making them ever since. Everyone I serve them to likes them better than the marshmallow recipe! Happy Holidays!

What is Karo syrup?

Ivy, Karo is a brand of corn syrup. Personally I buy the cheaper store brand.

I'd like to know how long these can be stored. Have ten grandkids coming on Christmas Eve and would prefer making them afew days ahead of time.

Sounds wonderful. I've never had them.

Rosie, in Sugar Hill, GA

Hi Rosie,

They should be OK a day or two in advance. Store them in the fridge in an airtight container.

Happy Holidays!

-- CM

My gluten-free, dairy-free daughter at college would like to try these but she'd have to make them in her microwave. Anyone heat the syrup and sugar in a microwave instead and how long did you have to heat it?

My MoM made these when I was a kid, passed it on to me, and now my daughter makes them. So much better than the marshmallow ones. We add 1 c. blanched peanuts to them. We make them in advance and freeze them, cut with waxed paper between the layers to prevent sticking, but they will keep for a long time if frozen and removed as needed.

My husband's mom made these for him when he was a child. The first time I made them he was so excited- "just like Mom's." They are super easy, few ingredients, and fast.

I'm not sure if this is the same recipe I remember. The bars they made back in the school cafeteria more than 20 something years ago. There were the peanut butter cornflake chews and there was a different type of treat. They consisted of rice crispies, peanut butter, and I'm not sure what else. And they were not as waxy as the peanut butter cornflake chews. The finished product appeared somewhat firmer. Is this how the recipe above will turn out?

I love this recipe and it found it when I was looking for the peanut butter treat that we were served in the school cafeteria growing up. Veronica, it looks like you and I remember the same treat!

Rosie, your daughter should be able to make these in the microwave. The Karo and sugar only need to be heated until the sugar is dissolved in the Karo. If she heats it in small increments and stirs in between it will be fine. Add the peanut butter after the sugar is dissolved. Mix in the cereal after the peanut butter is incorporated in the sugar/Karo mixture. I make mine in a 9x11 baking dish and then cut them into squares. It's a super easy, delicious dessert whether or not you're gluten free!

I make them like the recipe says and after that is mixed in with the krispies, I add 12 oz of melted marshmallows to that but not mix it in completely so there is marshmallow swirls. It is very very yummy...

I'm glad I found this recipe, I remember making these in junior high school... back in 1986, and my family loved them and now I want to make them for my kids, and grandson.

Whenever I make these they turn out rock hard. I don't understand what I am doing wrong?

Hi Lisa,

Try cooking them in a double boiler or over lower heat and be sure not to cook them for too long - just bring to a boil; reduce heat and boil slowly for only 1 minute.

-- CM

Thank you!

I have made these for more than 40 years, sometimes with marshmellow mixed in, but always with chocolate chips and butterscotch chips melted and poured on top in a 1/8 inch or more layer. The secret to not making them hard as a rock is "DO NOT BOIL" Once you have let the mixture boil, the sugar will crystalize and they will be too hard to bite. You don't need to get the mixture hot enough to boil, just hot enough to melt everything.

I make these: cool them off: then dip in melted chocolate half way and then a little dip of melted butterscotch: you can still see the chocolate; they look like eyes of a buck (deer); they are called: buckeyes.

i added a half stick of real butter to the boil and cooked on low, after boiling i added peanut butter n cooked while stiring. they were chewy n tasted so good! i also cooled them in the fridge. great recipe!

I've made these for years. I always use a microwave to heat the corn syrup and sugar. I do take it one step further. I role the treats into balls than dip them in chocolate. I will than put candy sprinkles on top reflecting what ever holiday it is at the time.

So I made this on the stove, and then rolled them into balls. I loved the idea of using wet cold hands to roll them. At first I thought, I'd be fine doing it without them being cold and wet. Oh boy, I was wrong. I had rice krispies all over my hand. After rolling about 3 of them, I had to run my hands under cold water. They are cooling on the wax paper now and look and smell DELICIOUS! After they are cooled I plan to take John's idea and dip them into chocolate with sprinkles on top! Thanks for the ideas guys! Mmmmmmmm!

Glad I found this recipe!!!!! :)

Delish!!!! Quick, easy, and wonderful :)