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2. Stir together corn syrup and brown sugar in medium saucepan. Cook over medium heat, stirring constantly, until mixture comes to full boil. Remove from heat; stir in peanut butter and vanilla. Add cereals; stir until well coated.
2. Drop by teaspoons onto ungreased cookie sheet. Loosely shape into balls; gently press chocolate piece in center of each ball, shaping ball gently into cookie shape. Store in covered container at room temperature. Makes about 36 cookies.
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