Tin Roof Crunch Recipe

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When I combined these ingredients, it reminded me of Tin Roof ice cream. Friends said that it's the perfect name for my snack.

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Tin Roof Crunch Recipe

Prep/Total Time: 15 min.

Yield: 13 Servings

10 5 15

Ingredients

5 cups Rice Chex
2 cups Cocoa Puffs
1 cup dry roasted peanuts
1/4 cup butter, cubed
3/4 cup packed brown sugar
1/3 cup creamy peanut butter
3 tablespoons light corn syrup
1 cup semisweet chocolate chunks

Directions

In a large microwave-safe bowl, combine cereals and peanuts. In a small microwave-safe bowl, combine the butter, brown sugar, peanut butter and corn syrup. Microwave, uncovered, on high for 1 minute, stirring once. Pour over cereal mixture; cook on high for 3 minutes, stirring every minute.
Spread onto waxed paper to cool. Break into pieces; add chocolate chunks. Store in an air tight container. Yield: 2-1/2 quarts.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 3/4 cup equals 318 calories, 17 g fat (6 g saturated fat), 9 mg cholesterol, 263 mg sodium, 41 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Tin Roof Crunch in Country Woman Christmas Annual 2012, p59