Serves: 9
Total Calories: 414
1. Grease a 9-x-9-inch baking pan, and set aside.
2. Place the corn syrup, brown sugar, and salt in a large saucepan, and bring to a full boil over high heat, stirring constantly. Boil for 1 minute.
3. Stir the peanut butter and vanilla extract into the saucepan, and remove the pan from the heat.
4. Add the jar ingredients to the saucepan, and stir well to combine. Evenly spread the mixture in the prepared.
5. Chill for 1 hour before cutting into bars. Serve immediately, or store in an airtight container in the refrigerator for up to 1 week.
CREATING THE JAR
1. Wash and thoroughly dry a 1-quart wide-mouth canning jar.
2. Layer the ingredients in the jar as shown below, pressing firmly with a flat-bottomed object, such as a tart tamper or the bottom of a narrow glass, after each addition. Make the layers as level as possible.
TOP of the jar
1 cup corn flakes
1 cup semisweet chocolate chips
2 cups crisped rice cereal
BOTTOM of the jar
3. Secure the lid, and decorate as desired (see The Basics: 06-Creating the Jars DECORATING THE JAR). Attach the instructions for making the cookies found in the Gift Jar Tags chapter.
From "The Mason Jar Cookie Cookbook." Copyright 2002 by Lonnette Parks. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Mom's Breakfast Bars recipe is from the The Mason Jar Cookie Cookbook Cookbook. Download this Cookbook today.
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