We’re on a sugar craving, sweet binge at the house this week. I’m not sure why that might be. Maybe its nerves and stress, maybe its a lack of sugar, maybe its that fatten-up-to-keep-warm-for-winter instinct.

Whatever the reason, we’re eating sweet treats like crazy. In fact, I’ve made this recipe twice. The second time, I doubled the recipe.

It’s a twist on my Great Aunt Artie’s Rice Krispi Treats. It’s twisted because I didn’t have all the original ingredients in the cupboard. And when you’re trying to satisfy a craving, there’s no time for running to the grocery!

Since I do a lot of writing, I tend to use shorthand abbreviations for things on my grocery list. This one goes on as PBR Treats.  PBR can stand “Pabst Blue Ribbon”, “Professional Bull Riding” and in this important case “Peanut Butter Rice Treats”.

I’m sure the treats would be a hit at the rodeo…

PBR Treats

1 cup white corn syrup
1 cup granulated sugar
1/2 cup smooth peanut butter
8 cups crisped rice cereal

Place the corn syrup, sugar and peanut butter in a heavy sauce pan. Melt over low heat. Increase heat to medium and bring to a boil. Keep at rolling boil for 30 seconds. Pour syrup over rice cereal in large bowl. Stir to coat all cereal bits with syrup. Spread in layer on wax paper covered cookie sheet. Allow to cool before eating.

That last part is really important! I’ve burnt the ever living day lights out of my mouth because I sometimes have the patience of a 4th grader. Hot syrup and sugar can cause quite a blister!

You can cut this into squares, or just break into bite sized chunks. I store in zip top plastic bags. This week, we’ve just been breaking the pieces off the pan and eating on the go. No time to wait for packaged up PBR treats here!

 

Step by step photos:

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