• 4 cups Rice Chex
• 1 cup blanched salted peanuts (don't use Spanish peanuts!)
• 1 cup light corn syrup
• 1 cup sugar
• 1 cup creamy peanut butter

1) In large bowl combine cereal and peanuts; set aside.

2) In small saucepan combine corn syrup and sugar.

3) Heat to 240 degrees (soft ball stage); stirring occasionally.

4) Remove from heat and immediately stir in peanut butter until smooth.

5) Pour over cereal and peanuts and gently stir just until coated.

6) Pat into greased 9x13-inch pan.

7) Cool completely before cutting.