Irma Docken's Peanut Butter Sweets
| 3 cups corn flakes or crisp rice cereal 1 cup crunchy peanut butter |
Directions:
Bring sugar and syrup to a boil and cook for about 1 minute. Remove from heat and stir in peanut butter and cereal. Use a tablespoon to scoop and drop the mixture onto a greased pan (or wax-paper lined pan). Yield: about 2 dozen. Store in a covered container in a cool place.
Notes:
My very first apartment in Bassett, Nebraska, was in Irma Docken's basement. She was a teacher at the Bassett Elementary School, and she also had a kiln and ran ceramics classes a couple evenings each week. This is an adaptation of her recipe that was printed in the Rock County Leader on December 26, 1991.
