Pb & J Caramel Chewies

1. 1

   In a medium saucepan, combine cornstarch and 1/4 cup sugar. Add strawberries and lemon juice. Combine well. Bring mixture to a boil and cook a few minutes, stirring occasionally, until thickened. Remove from heat and set aside to cool (mixture will thicken more as it cools).

2. 2

   In another medium saucepan, heat remaining 1/2 cup sugar and corn syrup over medium high heat. Stir with a wooden spoon until mixture comes to a rolling boil. Remove from heat and stir in peanut butter. Add cereal and pretzels and mix until well coated. Press by tablespoonfuls into the cups of a 24-cup nonstick mini muffin pan. Using the handle of the wooden spoon, make an indentation in the middle of each cup, being careful to not create a hole at the bottom. Let cool in the mini muffin pan for about a 1/2 hour until cups are firm. Then remove the cups from the pan and fill with strawberry jam. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.