Picture of Nana's Peanut Butter Bangles
I don't know what a bangle is but that's what these are supposed to be. If you are a peanut butter lover THIS IS YOUR THING! They are especially good (in my opinion) if you freeze them before eating.

This is another very easy recipe brought to you by Nana.

Peanut butter lovers - enjoy!

Step 1: Ingredients

Picture of Ingredients
1 c. white karo syrup
1 c. sugar
1 c. peanut butter
2 tbsp. butter
5 cups cornflakes

In this recipe I'm making a double batch so don't be startled when you see that I've got two cups of peanut butter!
Where are steps 1-4? on page 3 it starts with step 5
Caulerpa (author)  cornonthecobert3 years ago
Thank you for mentioning that. My instructable seems to be acting a little squirley. I just put in steps 1-4.
vproctor3 years ago
My mom made something similar to these, using cornflakes, peanut butter and butterscotch chips. She called them "Mars Munchies" and they definitely are best kept in the fridge to keep them solid and not gooey.
My mom used to make something like this with Special K cereal. Very yummy. I use about half the amount of sugar and a bit extra peanut butter and no regular butter. You can also make this with other nut butters - almond etc.
jeanicrowe3 years ago
Those look Soooooooo good; but what are they? About a million calories? Still I might try one, then I'll rush to my Dr. office for triglyceride test.
bobcash3 years ago
How long (or what temp) are you boiling your sugar before adding the peanut butter? These look & sound fabulous, I can not wait to try them!
Caulerpa (author)  bobcash3 years ago
They're amazing :] I just gave a bunch to my drillers today and they gobbled them down pretty quickly. I've never measured the temperature that it boils at. The recipe turns out the same in Phoenix and in the mountains of Colorado so I'm not sure if the temperature really matters. I hope this helps a little!
They do look great; I am going to make an attempt at it tomorrow. In relation to bobcash's question, I believe that he is asking about to what “firmness” do you cook the sugar and corn syrup. Do you just bring to a boil? Or to a specific soft ball, firm ball, hard crack stage, etc... I am pretty sure his reference to temperature was to the sugar and not to the local environment.
Caulerpa (author)  nava24683 years ago
I just bring it to a boil. My candy thermometer gets to have a nap while I make this one.
zazenergy3 years ago
these look scrumptious!