These ooey-gooey bars are a staple at North Carolina's mountaintop resort The Swag. Serve them at your next cookout and watch them disappear!
1 cup white sugar
2 cups peanut butter
1 8-ounces bag chocolate chips
1 cup light corn syrup
6 cups scrunched corn flakes
Lightly oil a 9x13 pan. Combine sugar, syrup and peanut butter in a large heavy pan. Over high heat, stir constantly until the mixture reaches a boil. Remove from heat. Stir in corn flakes until well combined.
Sprinkle chocolate chips evenly over the top. The chips will melt atop the warm bars, creating a top layer. To speed up the process, pop the pan in the oven for a few minutes.
Cut the bars while still hot -- they become difficult to cut when cool.
These cookies freeze well. Put parchment paper between layers of bars to avoid sticking.