"These simple saucepan cookies are a snap to make," assures Marg Mitro of Grafton, Ontario. "In fact, I can whip them up in 10 minutes for school lunches. The little treats are a big hit with any crowd—young or old," she adds.
- 1 cup light corn syrup
- 1/2 cup sugar
- 1 cup peanut butter
- 1 teaspoon vanilla extract
- 4 to 5 cups cornflakes
- In a large saucepan, bring the corn syrup and sugar to a boil. Add the peanut butter. Remove from the heat; stir in vanilla and cornflakes.
- Drop by heaping teaspoonfuls onto waxed paper. Store in an airtight container. Yield: about 6-1/2 dozen, 39 servings, 2 per serving.
Originally published as Peanut Butter Drops in Quick Cooking January/February 2001, p8
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