REESE’S COOKIES…the best no-bake cookies you’ll ever put in your mouth and they’re VERY EASY to make!
I remember having these as a child and they were always very popular! We will definitely be adding these to our Christmas cookie tray this year and they are incredibly easy to make! Honestly, we love almost everything Reese’s uses, but this recipe is definitely the winner of them all.This is a great way to use up leftover Halloween candy. You can also try other bars with this recipe… Butterfingers would be a good idea!
Line a baking sheet with parchment or wax paper and set aside. In a large glass bowl, combine corn syrup, sugar and peanut butter. Cook over high heat for 2 minutes. Then cook for 30 seconds until the mixture is smooth.
- 4 cups rice crispy muesli
- 1 cup of light corn sprinkles
- 3/4 cup of crystal sugar
- 1 1/4 cups of peanut butter
- 5 cups of normal peanut butter
- 1/2 cup of milk milkades
Line a baking sheet with a flexor Line with wax paper and set aside. In a large glass bowl, combine corn syrup, sugar and peanut butter. Cook over high heat for 2 minutes. Then cook for 30 seconds until the mixture is smooth.
Pour peanut butter mixture over Rice Krispies.Mix until well blended. Mix in your chocolate chips quickly while the mixture is still hot. Stir until fully combined.
Let that cool just a couple of minutes. Chop up your Reese’s Candy Bars into chunks.Add them to the mixture and mix.
Remove the balls with a heaped spoon. Place the balls on wax paper.
Let rest for about 15 minutes and serve.
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