Serves: 12
Total Calories: 237
1. In 2-quart saucepan, combine dry milk and corn syrup, mixing until smooth. Cook over medium heat, stirring constantly, until mixture starts to boil. Remove from heat. Stir in peanut butter. Add KELLOGG'S RICE KRISPIES cereal, stirring until coated. Spread mixture evenly in wax paper-lined 13 x 9 x 2-inch pan. Chill until firm.
2. In food processor or electric mixer bowl, combine cream cheese, Cheddar cheese and margarine. Process until cheese in smooth. Cut cereal mixture in half crosswise to form 2 rectangles, 9 x 6-inches. Set aside 1/3 cup cheese mixture and spread remaining cheese on 1 of the cereal rectangles. Place second cereal rectangle on top of cheese, pressing to form a sandwich. Chill until firm, about 2 hours.
3. To serve, cut cereal into 2-inch squares. Cut squares into 2 pieces to form triangles. Garnish each triangle with remaining cheese and small parsley leaf. Serve cold.
This Peanut Butter Cheese Triangles recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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