No bake caramel peanut cookies

 Caramel Peanut cookies

First layer

• 3/4 c light corn syrup
• 2 Tbl. granulated sugar
• 1 c creamy peanut butter
• 2 Tbl. butter
• 5 c Rice Krispies Cereal

For the Second Layer:

• 2 Tbl. whole milk (I used 1 Tbl half and half and 1 TBl 1% milk)
• 1 c powdered sugar
• 2 Tbl. cocoa powder
• 1/4 c butter
• 1 c chopped salted peanuts

Instructions

• Add the corn syrup and sugar to a sauce pan and over medium heat, warm the two together until the sugar has dissolved. Once the mixture is bubbling, remove it from the heat and add in the peanut butter and the butter. Use a rubber spatula to fold the mixture together until you have a smooth, thick, caramel-like sauce.
• Add the Rice Krispies Cereal and fold into the sauce mixture until mixed thoroughly.
• Dump the mixture out onto a parchment lined 13 x 18 inch baking sheet. Use the spatula to spread the mixture out and to flatten it. If the mixture is cool enough to touch, you can use your hands to push and flatten the cereal mixture to fit the pan. Set aside.
• Next, in a clean saucepan, add the milk and butter and over medium heat, scald the milk until the butter has melted.
• Remove from the heat and whisk in the cocoa powder and confectioner’s sugar. Once completely mixed together, pour this over the bottom half of the flatten cereal mixture. Use a spatula or pastry brush to spread it around so that the bottom half is completely covered.
• Sprinkle over the chopped peanuts.
• Using the parchment paper as an aid, lift the lower, chocolate-coated side and roll the layers into a tight log.
• Once a log is formed, roll the log into the parchment paper and then roll into a sheet of plastic wrap. Twist the ends to seal and refrigerate for 40-60 minutes to firm up.
• When firm, use a serrated knife to cut into third of an inch slices.

**Lord Byron’s Kitchen