Crispy Rice Peanut Butter Cookies

This is a good recipe for using up leftover rice cereal, such as Special K or Rice Krispies. I've been making it since the late 60s.

You'll need equal amounts of sugar, white Karo, and peanut butter. And 4-6-8 cups of cereal, depending on how much you decide to make. You can use 2 cups each, but I usually use 1 cup of the sugar, etc.

Butter a 9 x 13 pan (a lasagna pan works fine). Glass is probably better than metal.

Bring the sugar and syrup to a rolling boil over medium to high heat. Add peanut butter and stir in, and then stir in cereal. The more cereal the crispier it will be, but we like it a little "fudgy." Let it cool a little, but slice into squares while it's still a bit warm to make it easier. You can also drop by spoonfuls on waxed paper, but mine sets up too quickly to do that. My mother always did it that way.

Warning! This disappears quickly.