Hi, I’m Donna from Yellow Jeep Blonde and Christy invited me to be a guest blogger today on Southern Plate!” I am so excited!
My website is a fairly new adventure, but I have been having a blast. I’ve found some really incredible sites and met some really great people that share my insane, freakish obsession with Cooking, and more specifically CookBOOKS. I’m an addict. I admit it
I started my site because now that my boys are all grown up, I found myself with so much extra time on my hands that I just didn?t know what else to do with myself. The whole site started off without any real direction; I was basically stumbling around in the dark. But it’s quickly leaning toward Cooking. It’s what I like to do best, besides hanging out at the beach. I’m taking up Photography as a hobby as well and that is presenting itself to be more challenging than I’d anticipated. I’ll be sharing those lessons along the way. . . just in case there are other newbies out there too.
Before I ramble too much and wear out my welcome, I get on with the show. Christy invited me to be a guest blogger for one specific reason – my Peanut Butter Cornflake Bars. They are insanely delicious and her family is now addicted. I am so happy to share this recipe with everyone.
My original post started out as a tribute to one of my favorite cookbooks, The Red Hat Society Cookbook, because it had a similar recipe in it that I had never seen anywhere before except in my mom’s recipe box. She said that when I was in elementary school, my class each came home with the recipe, and a family favorite was born. It’s become tradition in my house to make them the first day of school every year. . . yet even though my boys are in school anymore, I still felt compelled to make them. They are so quick and easy and so so good.
- 2 cups Sugar
- 1 1/2 cups Karo syrup
- 2 cups Peanut Butter
- 12 oz box Cornflakes
- Put sugar and Karo into a large pot, mix and let come to a boil on the stovetop. Remove from heat immediently. Add peanut butter and stir until smooth. Pour box of Cornflakes into the mixture. Mix very rapidly until Cornflakes are coated.
- Spread into a 12 x 16 greased cookie sheet.
- Cut into bars while warm.
NOTE: The “cut into bars while warm” is no joke. If you wait until these puppies have cooled, you’ll need to bring some serious muscle with you.
These things are the bomb-diggity! They’re a huge family favorite that spans many holidays, reunions and even backyard get-togethers. Once you make them, people will look forward to you bringing them again and again.
Oh – just a side note – I gain three pounds every time I make a batch.
You might also enjoy this recipe! Chewy Loaded Oatmeal Cookies