Peanut Butter Crunch Bars

January 10, 2011
My ideal weekend is always filled with equal parts fun and lazy.  And this weekend was a perfect example.  Saturday's highlight was the PBR at Madison Square Garden.  A rodeo in the middle of Manhattan?  What Texas girl could miss it?   Conversely, my Sunday was calm and uneventful.  Also lovely.

Well, almost uneventful.

Pete's not been feeling on top of the world lately, and has been rather snotty.  Not impertinent or arrogant.  Snotty, as in dirtied with nasal mucus. (Too much information than you care to hear read? Naaah...) Yack!  My challenge was to make a treat that didn't include dairy.  So here we have peanut butter crunch bars!  Be forewarned, this was a little dangerous...

I didn't photograph the actual process because it was too quick and really messy.  

What I do have is...

Here's the base of your peanut butter crunch bars...  Sugar, agave nectar and peanut butter.
Smucker's makes my favorite natural chunky peanut butter (the only ingredients being peanuts and less than 1% salt). 
And here's my Organic Blue Agave I picked up a Trader Joe's. 
So these ingredients are boiled then mixed with corn flakes and BAM! There you go.   

But hold 'em right there, cowboy.  That's not exactly how it worked out for me.  

It all began by measuring out my 8 cups of corn flakes.  Easy.  

Then I added my sugar, agave and peanut butter in a small pot to begin heating.  Apparently, using only a measly amount of brain cells, I figured things like this get really sticky, so I should probably use something nice and smooth to stir so it would be easier to clean.   Always thinkin' ahead... 

A plastic spatula?  Sure!  Great idea!  Yes, this would be a melted spatula. 
That was the least of the problems...  
I did my best to pick out the melted pieces of spatula.  I really did.  There was just no getting it all...   
So, do as I say, not as I do.  Use a wooden spatula!  (Or this!  These little guys are heat resistant up to 800°F.)  

Peanut Butter Crunch Bars

8 cups corn flakes (You can you this gluten-free brand!) 
1 cup agave nectar
3/4 cup granulated sugar
1 cup natural crunchy peanut butter

Line (or non-stick spray) a 9 X 13 inch pan with wax paper.  Place corn flakes in a large bowl. Cook nectar, sugar and peanut butter until the mixture comes to a boil, stirring constantly WITH A WOODEN SPOON! Remove from heat.  Pour mixture over corn flakes and stir gently until cereal is completely coated.  Press down firmly with an extra piece of wax paper to get it even and smooth on top.  Cool in the refrigerator before cutting into squares.  

Incidentally, I just received a text message from Pete that read, "I just ate a piece of spatula."  Yeehaw!