A tasty, crunchy bar, with just a hint of peanut taste in the icing.

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Cereal Slice

Joan Donogh
Crunchy Corn Flake and Rice Krispie squares topped with a peanut butter frosting.
Prep Time 15 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Servings 16



  • 1/2 cup brown sugar
  • 1/2 cup corn syrup
  • 2 cups Corn Flakes
  • 1 cup Rice Krispies


  • 2 tablespoons soft butter
  • 1 tablespoon peanut butter
  • 1 cup icing confectioners' sugar
  • 1 teaspoon vanilla
  • 3 tablespoons cream



  • Combine brown sugar and corn syrup. Heat over low heat on stovetop, or in the microwave, until the sugar is melted. Do not cook.
  • Remove from heat and stir in Corn Flakes and Rice Krispies.
  • Press into an 8 inch square pan.


  • Cream butter and peanut butter. Blend in icing sugar and vanilla. Gradually add cream, stirring after each addition. Add enough cream to make a spreadable icing, you may need a little more or less. Beat until smooth.
  • Spread icing on cooled base. Refrigerate to set. Cut into squares. Can be stored at room temperature.



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