In large electric mixer bowl, beat together butter, peanut butter and sugars, until thoroughly combined. 1/2 teaspoon grated lemon peel. Preheat oven to 350° f. 1/2 teaspoon salt. 1 teaspoon vanilla. 1 cup butter or margarine, softened. Cook over medium heat, stirring constantly to prevent scorching, until the mixture just begins to bubble. Add corn flakes to a large bowl. 2 cups, crushed kellogg's corn. In a large mixing bowl with an electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream.
Line baking sheets with parchment; 2 cups, crushed kellogg's corn. Web in a medium saucepan, combine the corn syrup, sugar, and salt. Cook over medium heat, stirring constantly to prevent scorching, until the mixture just begins to bubble. Add corn flakes to a large bowl. Preheat oven to 350° f. Using parchment paper, line a cookie sheet. In a large mixing bowl with an electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream. 1/2 teaspoon grated lemon peel. 1 teaspoon vanilla. 1/2 teaspoon salt.
