Ingredients

• 1 cup roasted Spanish peanuts
• 5 cups crisp rice cereal
• 1 cup white sugar
• 1 cup light corn syrup
• 1 cup peanut butter

Instructions

1. Grease a 9x13 inch baking pan. Pour cereal and peanuts into the pan and spread around evenly.
2. In a heavy sauce pan, bring sugar and corn syrup to a rolling boil, over medium heat. Remove from heat and stir in the peanut butter. Pour the sugar mixture evenly over the cereal and peanuts. Let cool and cut into squares.