Here's what you do. Measure out 2.5 Cups of Peanut Butter. It's not essential that you do this first, but I get nervous when I have sugar boiling and I'm struggling to measure out a ton of peanut butter. Two and a half cups is a lot more peanut butter than one might think, so if you don't shop at Costco and buy in bulk, you may want to have 2 normal sized jars on hand. In case you were wondering, this is a 3 lb jar and it took over half of it. That's a giant ass jar of peanut butter. Enjoy.
And now that you have your peanut butter all prepared, remove the pan from heat and dump it in there with a shot of vanilla. Stir till it looks smooth like this:
From here, dump in a box of corn flakes. Don't go cheap, use Kelloggs. Just trust me on this. Stir it up. I did it right in the pan and I think that prevented me from getting it all mixed well. It still tastes alright, I just have a preference for things being well mixed. If I had more time while I was prepping it, I would have alternated the corn flakes and peanut butter mixture in a very large bowl instead of trying to stir it in a too small pan.
I sprayed a 9x13 pan with Pam and pressed the cornflakes in. No baking, no refrigeration, just let it cool/set overnight and serve the next day. We have a small team at work and that was a large pan. We (and by we I mean I) ate it 3 days in a row.
I got the recipe 10 years ago from a manager I had while I was an intern. I don't measure the corn flakes or vanilla or butter the pan, so if you like a little more measurement than I gave, the recipe is below. Thanks Tami!
Corn Flake Peanut Butter Bars
1 1/2 C Sugar
1 1/2 C Karo Syrup (light)
2 1/2 C Peanut Butter
1 Tbsp Vanilla
9 C Corn Flakes
Bring the sugar and syrup to a boil in a large pan. Remove from heat and add peanut butter and vanilla. Stir until peanut butter is melted and creamy. Stir in corn flakes. Stir until nicely coated. Press mixture into a buttered cake pan.
Eat and Enjoy!