Ingredients
1/2 c. sugar
1 c. peanut butter
1/2 c. dry roasted peanuts
1 c. chocolate morsels
1/2 c. light corn syrup
6 c. crisp cereal (Corn, Rice and Wheat Chex)
Method
Sources
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dataset
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Gathered
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Combine sugar and corn syrup in a Dutch oven. Cook over medium heat, stirring constantly, until sugar dissolves and mixture begins to boil. Remove from heat and add peanut butter, stirring until smooth. Gradually stir in cereal and peanuts. Stir in chocolate morsels and press mixture into lightly greased 15 x 10 x 1-inch jellyroll pan. Let cool and cut.