| Prep Time | 8 Minutes |
| Cook Time | 5 Minutes |
| Passive Time | 3 Minutes |
| Servings |
Servings
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Ingredients
- 1 Cup Pretzels crushed
- 3 Cups Rice Crispy Cereal
- 1 Cup Semi-sweet chocolate chips
- 1 1/4 Cup Peanut Butter
- 1 Cup Sugar
- 1 Cup Light Corn Syrup
- 1 Teaspoon Vanilla
- Sea Salt to sprinkle on top
Ingredients
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Instructions
- Line cookie sheet with parchment paper
- Combine crushed pretzels with rice crispies in large mixing bowl. Set aside.
- Add peanut butter, sugar and corn syrup to a quart pan. Cook over medium heat until smooth. Remove from heat and stir in vanilla and a tiny dash of sea salt, continue stirring until creamy smooth.
- Add cereal and pretzel mix to peanut butter cream to coat dry mix. Let it cool for about 3 minutes then fold in the chocolate chips. Stir enough so that the chips only slightly melt.
- Drop mixture as scoopfuls onto parchment paper. Lightly sprinkle sea salt on tops and allow time to set and cool. Store in airtight container.
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