Crunchy Peanut Bar Cookies

Recipe from Oxmoor House

More From Oxmoor House


  • 1 cup whipping cream
  • 1 cup sugar
  • 1 cup light corn syrup
  • 1 tablespoon butter or margarine
  • 6 cups corn flakes cereal
  • 2 cups oven-toasted rice cereal
  • 2 cups salted peanuts


  1. Combine whipping cream, sugar, syrup, and butter in a 3- quart saucepan; cook over low heat, stirring constantly, until sugar dissolves. Cook over medium heat, without stirring, until mixture registers 232° (thread stage) on a candy thermometer. Remove from heat.
  2. Combine cereal and peanuts in a large mixing bowl. Pour hot sugar mixture over cereal mixture, stirring well to combine. Press firmly into a greased 13- x 9- x 2-inch baking pan, using back of spoon. Cool and cut into 2- x 1-inch bars.
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