This recipe is fun to prepare with my grandchildren and with no baking involved, it is a perfect summer dessert.—Sundra Hauck, Bogalusa, Louisiana
- 1 cup sugar
- 1 cup light corn syrup
- 1 cup creamy peanut butter
- 6 cups chocolate-flavored crisp rice cereal
- In a large saucepan, combine sugar and corn syrup. Bring to a boil; cook and stir for 1 minute or until sugar is dissolved.
- Remove from the heat; stir in peanut butter. Add cereal and toss to coat. Drop by 1/3 cupfuls into paper- or foil-lined muffin cups. Store in an airtight container. Yield: 21 servings.
Originally published as Crispy Peanut Butter Cocoa Cups in Country Woman Christmas Annual 2008, p28
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Reviewed Aug. 27, 2013
"These are so yummy! I did not put them in muffin cups. I greased a 13x9 glass dish, poured the 6 cups of cereal in, then added the goop from the pan and mixed it well. I think it's much easier to cut them into bars.~ Theresa"