Crunchy Peanut Butter Clusters
Ingredients
- 1 cup (200 g) granulated sugar
- ΒΌ cup (59 ml) milk, (you can substitute Almond Milk for lactose free cookies)
- 1 cup (264 g) creamy peanut butter
- 1 tsp vanilla extract
- 1 cup (112 g) peanuts, (I used salted blanched peanuts)
- 2 cups (52 g) Cheerios
Instructions
- In a medium saucepan, bring the sugar and milk to a boil.
- Remove from heat, then add the peanut butter, vanilla, peanuts, and Cheerios (add the Cheerios LAST so they don't go mushy).
- Stir until all combined and drop by rounds on parchment paper, wax paper, or freezer paper (slick side).
- Let set for 20 minutes. Serve with cold milk.