1. In 4-quart saucepan, combine corn syrup, peanut butter and brown sugar. Cook over medium heat, stirring constantly, until smooth and hot remove from heat. Stir in dry milk. Add KELLOGG'S PRODUCT 19 cereal and almonds, mixing until well coated.
2. Press cereal mixture evenly and firmly in buttered 8 x 8 x 2-inch baking pan coated with cooking spray. Refrigerate until firm. Cut into bars. Store in airtight container or individually wrapped in plastic wrap.
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