1 cup white sugar
1 ¼ cup karo syrup
1 ½ cup crunchy peanut butter (not natural-style)
5 cups rice krispies cereal
Optional : whole or chopped roasted peanuts or other nuts
Optional: Dried cranberries or coconut

Heat sugar and corn syrup over medium low heat until boiling. Remove from heat and add peanut butter. Mix well until all peanut butter is melted.
Pour over peanut butter mixture rice krispies in a large bowl.
Stir until all cereal is coated with peanut butter.
(optional- at this point you can add 1 cup dried cranberries or dried cherries. Or add ½ cup additional chopped, toasted salted peanuts. Or add ½ cup shredded coconut.)

While still warm, coat 2 spoons in oil and drop by spoonfuls onto wax paper or parchment paper. As soon as as they are just cool enough to handle, coat hands in oil and use hands to form into balls.

Leave at room temp until set. Do not refrigerate.


Options: Pour mixture into a well greased 9x13 pan and flatten out with a greased spoon. Scatter chocolate chips over the top and once they melt, spread over the top. Cut into squares with a greased knife while still warm. (these are known as Scotcheroos in you add butterscotch chips