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In a large bowl, mix the flour and peanut butter together.
Slowly add in the water until you get the consistency of pancake batter. This was about 1 and 1/4 cups of water for me.
Spread the batter onto the pyramid pan sheet with a spatula. Gently use the edge of the spatula to ensure there are no airbubbles in the pyramids. You also want to ensure there is as little batter as possible connecting the treats.
Bake until done, about 28 minutes.
Once cooled, gently shake the pyramid pan onto a cookie sheet. All of your treats should easily fall out!
Store leftover treats in the fridge.
The batter in this recipe makes enough to fill the two pyramid pans, which is about 1,000 treats. These will easily keep for 3-4 weeks in the refrigerator, but if you only want to make one pyramid pan's worth of treats, then cut this recipe in half.