Crispy Peanut Fruit Chews Recipes

Steps:

• Line 2 large cookie sheets with waxed paper or foil.
• In 5-quart heavy Dutch oven, heat corn syrup to boiling over medium heat, stirring occasionally. Stir in peanut butter until melted. Stir in cookie mix until well blended. Cook 2 minutes, stirring constantly. (Candy thermometer should read 160°F.)
• Immediately remove from heat. With wooden spoon or rubber spatula, gently fold in cereal and peanuts until well coated.
• Drop by rounded tablespoonfuls onto cookie sheets. Flatten each cookie slightly with fingertips. Cool completely, about 30 minutes. Store covered at room temperature.

Steps:

• Set oven to 350 degrees (set oven to second-lowest rack).
• Butter a 9-inch baking dish.
• In a large bowl stir together cereal with raisins, almonds, Craisins (or dried cranberries) and chopped apricots.
• Place the peanut butter, corn syrup and honey in a small saucepan over medium heat; bring to a boil, stirring constantly.
• Reduce heat to low and stir constantly until the mixture is smooth (about 1 minute, the mixture will be very sticky!).
• Scrape the hot mixture over the cereal mixture in the bowl; stir until evenly mixed.
• Transfer the mixture to the baking pan.
• Using the palm of your hand pack down to even out the mixture.
• Bake for about 10-15 minutes or until the top is golden.
• Cool completely in pan, then slice into squares.

Steps:

• In a heavy saucepan over medium heat, mix together the peanut butter, corn syrup and sugar. Bring to a boil, remove from heat.
• Add cereal, mix well and mold into small balls.