Pb & J Caramel Chewies

• 1/2 tablespoon cornstarch
• 3/4 cup granulated sugar, divided
• 1 cup fresh or frozen (and thawed) diced strawberries
• 1 tablespoon fresh lemon juice
• 1/2 cup light corn syrup
• 3/4 cup creamy peanut butter
• 2 cups Special K cereal
• 1/2 cup pretzel sticks that have been broken into thirds

1. In a medium saucepan, combine cornstarch and 1/4 cup sugar. Add strawberries and lemon juice. Combine well. Bring mixture to a boil and cook a few minutes, stirring occasionally, until thickened. Remove from heat and set aside to cool (mixture will thicken more as it cools).
2. In another medium saucepan, heat remaining 1/2 cup sugar and corn syrup over medium high heat. Stir with a wooden spoon until mixture comes to a rolling boil. Remove from heat and stir in peanut butter. Add cereal and pretzels and mix until well coated. Press by tablespoonfuls into the cups of a 24-cup nonstick mini muffin pan. Using the handle of the wooden spoon, make an indentation in the middle of each cup, being careful to not create a hole at the bottom. Let cool in the mini muffin pan for about a 1/2 hour until cups are firm. Then remove the cups from the pan and fill with strawberry jam. Serve immediately.

cornstarch, sugar, strawberries, lemon juice, light corn syrup, peanut butter, cereal

Taken from food52.com/recipes/21691-pb-j-caramel-chewies (may not work)