"You won't be able to stop eating this sweet, salty, crunchy and chewy snack," assures Helen Bachman of Champaign, Illinois. "It's a quick way to dress up plain corn chips."
- 1 package (10-1/2 ounces) corn chips
- 1 cup light corn syrup
- 1 cup sugar
- 1 cup creamy peanut butter
- Spread corn chips in a greased 15-in. x 10-in. x 1-in. baking pan. In a saucepan over medium heat, bring corn syrup and sugar to a boil. Remove from the heat; stir in peanut butter until smooth. Pour over corn chips. Cool. Break into pieces. Yield: about 3 dozen.
Originally published as Kookie Cookies in Taste of Home June/July 1997, p64
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