-
1
In a medium saucepan combine first 4 ingredients over medium (moderate heat), stirring constantly until sugar is dissolved and mixture is boiling.
-
2
Turn off heat.
-
3
Mixture will continue to boil, stir often.
-
4
When caramel sauce has stopped boiling, remove pan from heat and pour sauce into a glass pyrex measuring cup.
-
5
Let sit to thicken a few minutes.
-
6
You might want to stir occasionally with a fork, but the sauce should be fine (I was just paranoid since I'd never made homemade caramel sauce before).
-
7
Meanwhile, in a large saucepan combine next four ingredients over medium-high heat.
-
8
As soon as mixture begins to boil, stir in peanut butter and vanilla.
-
9
Turn off heat and continue stirring to melt peanut butter.
-
10
Stir in crisp rice cereal.
-
11
Stir in caramel sauce.
-
12
Combine all well.
-
13
See note below.
-
14
I have no idea how much this yields.
-
15
NOTE: At this point I realized that my mixture was going to be too watery.
-
16
I thought about adding some marshmallows, but decided not to.
-
17
I had run out of crisp rice cereal.
-
18
I had planned to drop the mixture from tablespoons onto wax paper lightly sprayed with non-stick cooking spray and then let cool.
-
19
But the loose consistency demanded that I just spread out the mixture on the wax-paper covered baking sheet.
-
20
It was a lopsided effort but I spread it out as evenly as possible, making for a thin layer, which I could just cut apart after cooling.
-
21
Careful, the mix doesn't stay binded very well (oops) but I refridgerated the results for 30 mins and cut off a piece with the edge of a spatula.
-
22
I thought the taste was very good, sweet and rich.
-
23
Tastes nothing much like what I was going for but tastes good imo.
-
24
The 'cookie' completely falls apart so eat carefully, lol!
-
25
Just have to experiment with the ratios more when I can buy more cereal.
-
26
Well, hope no one is too disappointed or frustrrated by my poor efforts.
-
27
:D Have fun!
