- 1Butter bottom and sides of 9-inch square pan, or spray with cooking spray. In large bowl, mix cereal and peanuts.
- 2In 1-quart saucepan, heat corn syrup and sugar over medium heat, stirring constantly, just to boiling. Remove from heat; stir in peanut butter until smooth.
- 3Pour over cereal mixture in bowl, stirring until evenly coated. Stir in candies. Press firmly in pan. Cool 1 hour. Cut into 6 rows by 4 rows. Store loosely covered.
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Using miniature candy-coated chocolate candies distributes even more nuggets of chocolate throughout the bars.
Serving Size: Calories 120 (Calories from Fat 45); Total Fat 5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 75mg; Total Carbohydrate 15g (Dietary Fiber 0g, Sugars 8g); Protein 3g% Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 10%Exchanges: 0 Other Carbohydrate; 0 Vegetable; 0 High-Fat Meat; 1 Carbohydrate Choice MyPyramid Servings: 0 tsp Fats & Oils; 0 oz-eq Grains; 1 oz-eq Meat & Beans *% Daily Values are based on a 2,000 calorie diet. Makes: 24 servings