Serves: 16
Total Calories: 161
1. In 3-quart saucepan, combine corn syrup, granulated sugar and the 2 tablespoon margarine. Cook over medium heat, stirring constantly, until mixture starts to boil. Reduce heat and continue cooking and stirring 1 minute longer remove from heat.
2. Add cereal to hot mixture, stirring to thoroughly coat cereal. Spread mixture evenly in bottom of buttered 13 x 9 x 2-inch pan cool.
3. To make filling, combine peanut butter and the 1/4 cup margarine. Stir in confectioners' sugar. Cut cooled cereal mixture in half to form 2 pieces, 9 x 6-inches. Spread peanut butter mixture over 1 piece and place other cereal piece on top of peanut butter mixture to form sandwich. To serve, cut into 2 x 1 1/2-inch bars. Store covered, in refrigerator.
This Peanut Butter Dessert Sandwiches recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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