12 10 5 15 1/4 cup white sugar 1/4 cup brown sugar 1/2 cup light corn syrup 3/4 cup peanut butter 1 tsp vanilla extract 2 cups crispy rice cereal Combine first 3 ingredients in a 2 quart saucepan and bring to a boil over medium high heat. Boil 1 minute. Remove pan from heat. Immediately stir in peanut butter and vanilla, then cereal. Drop by teaspoonfuls onto wax paper. When set, store the cookies in an airtight container. Cookies can be frozen for up to a month. 0.29 0.25 1.7 2.3 0 0 1 12 0.097 0 26 3.5 110 4.4 8.2 62 0 0.22 13 0.59 3 0.15 0.19 0 25 0.18 0 0 1.4 1.5 0 120 0.085 0 0 0 1.9 1.9 11 3.9 1.5 1.0 41 180 110 0.12 0.4