4 cups low carb cereal 1/2 low carb corn syrup 1/2 cup Splenda 1/2 cup chunky OR creamy peanut butter
Pour cereal into a large bowl. Combine corn syrup and sugar in medium saucepan. Stirring occasionally, bring to boil over medium heat and boil 1 minute. Remove from heat. Stir in peanut butter until smooth.
Pour over cereal; stir to coat well. Press evenly into a greased 8 or 9-inch square pan. Cool about 15 minutes. Cut into 1-1/2-inch bars. Store in tightly closed container.