1 cup light corn syrup
1-1/4 cup peanut butter
1 cup sugar
1 tsp. vanilla
dash sea salt
3 cups rice crispy cereal
1 cup roughly crushed pretzels
1 cup semi-sweet chocolate chips
dash of sea salt for tops if desired
1. Line a baking sheet with parchment paper.
2. Measure cereal and pretzels and put in a large measuring cup or bowl.
3. In a large saucepan (5 quart) add peanut butter, sugar, and corn syrup. Cook over medium heat until smooth and creamy, stirring occasionally.
4. Remove from heat and add vanilla and dash of sea salt. Stir.
5. Add cereal and pretzels and toss until coated.
6. Let cereal mixture sit for 3-5 minutes until it has cooled slightly. It needs to be cooled enough that the chocolate chips don't get completely melted but not completely set up either. ( I like my chocolate chips to completely melt so do your preference).
7. Add chocolate chips and and quickly toss to incorporate.
8. Scoop cookie onto lined baking sheet. Put sea salt on top if desired. Let sit until cool and firm. Makes about 30.
From Little Dairy of the Prairie
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