Serves: 18
Total Calories: 164
1. In 2-quart saucepan, combine sugar, corn syrup and salt. Cook over low heat, stirring frequently, until sugar is dissolved and mixture just begins to bubble. Remove from heat.
2. Add peanut butter to hot syrup, stirring until combined. Stir in KELLOGG'S CORN FLAKES cereal until evenly coated. Lightly press hot mixture into 8 x 8 x 2-inch pan coated with cooking spray. Cool completely. Cut into squares. Store in airtight container.
This Peanut Butter Crunchies recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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