Peanut Butter Chewies (No Bake Cookies)

Has it really been three weeks since I've posted a new recipe? That's so frustrating, to me. For five years, I've posted a recipe at least once a week-- sometimes more. It seems that ever since my June knee surgery, I've had setback after setback.  Then, it seems that my food blogging mojo disappeared. I guess I just needed to take a few steps back, and let go of my guilt. I still love the world of Food Blogging and the many friends and followers I've made.  But my priorities have shifted to family, work and physical therapy three times a week. (my new knee is doing so much better now, thank goodness.)  That's not to say that I plan to disappear. I'm just taking a little break. 'Nuff said.

The above photo was not meant to be a featured photo.  I had dipped some of these cookies in melted chocolate, and loved the balance of milk chocolate and peanut butter (you could use dark).  The sun had set, and I decided to photograph some finished shots the next day.  Only, the cookies were gone when I returned with my camera in hand. Apparently, the male mice of the house, had gotten into the chocolate dipped cookies and I didn't have time to melt more chocolate. So, here they are "plain Jane" and non-food styled-- but these are freakin' good, is all I can say.

I say this because I like peanut butter-- especially slathered on warm toast and homemade jam.  I like Reese's peanut butter cups.  But, I don't looooooooooooove peanut butter, the way that my men do.  A few years ago, one of my students gifted me with a plate of these cookies.  It was love at first bite. They were chewy, and gooey, and sweet and as addicting to me as Rice Krispie Treats.  I kept asking for the recipe, but quit asking because she never produced it.

So, I did a google search for "peanut butter, corn flakes, cookies" and I found the recipe on Karo Syrup's website.   I found the recipe! I changed the method of making them, which worked out well for me:

Pour six cups of cornflakes in a large bowl...

In a large saucepan, add one cup, each,  of peanut butter, corn syrup and white sugar (my teeth are already starting to hurt).  Bring the mixture to a boil, whisking until creamy.  Remove from heat and pour over the cornflakes.

Gently combine the mixture until evenly coated.  I'd like to spare you the stress that I created for me, when I decided to DOUBLE the amount.  Don't do it. This mixture sets up fast! I ended up with seven dozen cookies, but I had to hussle to get them all on seven baking sheets so they would cool and firm. Make the recipe, twice, if you want to make a lot-- and you will. I brought some of these to my office and gave the rest to my husband's work. It was for my own self-preservation.

Only....

... I had one very sad son who found the cookie jar was empty.  He said they were one of the best peanut butter treats he's ever eaten.  Of course, he has a wicked sweet tooth.

TASTING NOTES:  For my own personal taste, I would decrease the white sugar and corn syrup by 1/4 each. I haven't tried this, but I plan to.  I see no reason why you couldn't add mini chocolate chips or use chunky peanut butter. I would think that Rice Krispies would be another good cereal substitute.

Bottom line, if you are looking for a very quick sweet treat to make for a potluck or a troop of kids-- this recipe couldn't be easier to make.  I take no responsibility for the sugar rush that might follow.

I'm on a two-week vacation, and I hope to get my food blogging mojo back.  I'm not traveling, so kitchen time is looking good!

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