Crust:

• 2 cups Kelloggs Cocoa Krispies, finely crushed
• 1 1/2 cups flour, self rising
• 2/3 cups cold butter, cut into fine bits
• 2 to 4 Tbsp. milk

Filling:

• 1 cup (6 oz) semisweet chocolate chips
• 2 1/4cups finely chopped, unsalted, roasted peanuts
• 2/3 cup firmly packed light brown sugar
• 2/3 cup light corn syrup
• 3 large eggs
• 2 Tbsp. butter melted
• 1 Tbsp. vanilla extract

Mix crushed cereal and flour in a medium bowl. Cut in butter with a pastry blender until mixture forms fine crumbs. Gradually stir in milk until mixture starts sticking together. Press over bottom and up sides of pie plate, flute or crisp edges if desired.

Filling:
Sprinkle chocolate chips, then peanuts over bottom of pie shell. In a large bowl, whisk brown sugar, corn syrup, eggs, butter and vanilla until well blended and smooth. Pour over chocolate chips and peanuts. Bake 40 to 45 minutes or until filling is set and golden brown. Cool on rack at least 30 minutes before serving. Refrigerate any leftovers.

Yield: Serves 8