You are here

Peanut Butter Crunch Cookies

Global.Platter's picture
Ingredients
  Corn flakes cereal 3 Cup (48 tbs)
  Light corn syrup 1⁄2 Cup (8 tbs)
  Sugar 3 Tablespoon
  Reduced fat creamy peanut butter 1⁄3 Cup (5.33 tbs)
Directions

Place cereal in a large bowl; set aside.
Combine syrup and sugar in a saucepan.
Bring to a boil over medium-high heat; cook 1 minute.
Remove from heat; stir in peanut butter.
Working quickly, pour peanut butter mixture over cereal; toss lightly to coat.
Drop by heaping tablespoonfuls onto wax paper.
Let stand at room temperature until firm, roll in powdered sugar.
Store in an airtight container.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Boiled
Dish: 
Cookie
Ingredient: 
Peanut

Rate It

Your rating: None
4.19706
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1194 Calories from Fat 92

% Daily Value*

Total Fat 10 g15.7%

Saturated Fat 1.9 g9.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1067.7 mg44.5%

Total Carbohydrates 284 g94.7%

Dietary Fiber 3.6 g14.3%

Sugars 100.6 g

Protein 10 g20.4%

Vitamin A 42.3% Vitamin C 42.3%

Calcium 2.3% Iron 127%

*Based on a 2000 Calorie diet

0 Comments

Peanut Butter Crunch Cookies Recipe