Serves: 5
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. Then stir in the peanut butter and vanilla extract, and remove from the heat. Stir all of the jar ingredients into the saucepan. Spread the mixture evenly in a greased 9-x-9-inch baking pan, and chill for 1 hour before cutting into bars. Serve immediately, or refrigerate in an airtight container for up to 1 week.
This _Mom's Breakfast Bars recipe is from the The Mason Jar Cookie Cookbook Cookbook. Download this Cookbook today.
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