Ingredients:
- One 16 ounce box Quaker® Oatmeal Squares Cereal
- 1 1/2 cups roasted Spanish peanuts
- 8 tablespoons (1 stick) butter or margarine
- 1 cup firmly packed brown sugar
- 2 tablespoons dark corn syrup
- 2 tablespoons molasses
- 1 teaspoon salt (optional)
- 1 teaspoon vanilla
- 1 teaspoon baking soda
How to make it:
- Heat oven to 250°F. Line 2 cookie sheets with wax paper. In 13 x 9-inch baking pan, combine oatmeal cereal squares and peanuts.
- In small saucepan, melt butter over medium heat. Stir in brown sugar, corn syrup, molasses and salt. Bring to a boil. Stir well. Boil 2 minutes without stirring. Remove from heat. Add vanilla and baking soda; mix well.
- Immediately pour over cereal mixture; stir with wooden spoon to evenly coat all pieces with syrup mixture. Bake 1 hour, stirring every 20 minutes.
- Transfer to prepared cookie sheets, spreading mixture into even layer.
- Cool completely. Break into bite-size pieces. Store tightly covered at room temperature. Makes 10 cups (about 20 1/2 cup servings).
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