1 (16 oz.) jar white Karo syrup
1 (18 oz.) jar crunchy peanut butter
1 box Cocoa Krispies
12 oz. bag chocolate chips
2 c. sugar

1. Melt sugar and Karo in saucepan.

2. Bring to rolling boil and boil for 1 minute.

3. Remove from heat.

4. Add peanut butter and chocolate chips. Stir until melted.

5. Mix in big bowl with Cocoa Krispies.

6. Pour (pat) into 2 buttered sheet cake pans.