• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1/2 cup light corn syrup
• 3/4 cup peanut butter, plain or crunchy
• 1 tsp. vanilla extract
• 2 cups crispy rice cereal

Combine first 3 ingredients in a 2 quarts saucepan and bring to a boil over medium high heat. Boil 1 minute. Remove pan from heat. Immediately stir in peanut butter and vanilla, then cereal. Drop by teaspoonfuls onto wax paper. When set, store the cookies in an airtight container. Cookies can be frozen for up to a month.

This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.

Per serving: calories 177, fat 8.2g, 39% calories from fat, cholesterol 0mg, protein 4.2g, carbohydrates 24.3g, fiber 1.0g, sugar 16.9g, sodium 93mg, diet points 4.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.1, Lean meat: 0.4, Fat: 1.6, Sugar: 1.2, Very lean meat protein: 0.0

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