What You’ll Need
- Creamy peanut butter. Use 1 cup for a smooth coating that spreads easily through the cereal.
- Light corn syrup. One cup sweetens the mixture and helps bind the cereal together.
- Crispy rice cereal. Measure 6 cups into a large bowl with enough room to fold in the warm coating.
How to Mix and Press the Squares
Warm the peanut butter and corn syrup over low heat just until smooth. Pour it over the cereal and fold gently, reaching down to the bottom of the bowl to coat any dry pieces. Press the mixture evenly into the pan with a greased spatula, using enough pressure to hold the cereal together while preserving its texture.
When to Cut Crispy Cafeteria Squares
After baking, leave the pan on a cooling rack until completely cool. Lift the slab out by the foil and cut it into four rows by three for 12 squares.
Southern 3-Ingredient Crispy Cafeteria Squares Recipe Card
Peanut butter cereal squares with toasted edges and a crisp, chewy bite.
- Prep time — About 10 minutes
- Bake time — 12 to 15 minutes
- Cooling time — Until completely cool
- Yield — 12 squares
Ingredients
- 1 cup creamy peanut butter
- 1 cup light corn syrup
- 6 cups crispy rice cereal
Instructions
- Preheat the oven to 350°F (175°C). Line a 9-by-13-inch baking pan with foil, leaving an overhang, and lightly grease the foil.
- Stir the peanut butter and corn syrup together in a medium saucepan over low heat until smooth and glossy. Remove from the heat before the mixture boils.
- Place the cereal in a large bowl. Pour the warm peanut butter mixture over it and gently fold until evenly coated.
- Transfer to the prepared pan. Press into an even layer with a greased spatula, taking care to keep the cereal pieces intact.
- Bake for 12 to 15 minutes, until lightly golden on top and toasted around the edges.
- Cool completely in the pan. Lift out using the foil and cut into 12 squares.