1. Remove wrappers from chocolate pieces.
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.