- 3/4 cup peanut butter
- 1 cup (6 ounces) semisweet chocolate chips
- 3 cups Cheerios
- 2-1/4 cups milk chocolate M&M's
- 3/4 cup pecan halves
- Line three 15-in. x 10-in. x 1-in. pans with waxed paper. In a large heavy saucepan over low heat, cook and stir the peanut butter and chocolate chips until chips are melted.
- Remove from the heat; stir in Cheerios, M&M's and pecans until evenly coated. Drop by rounded tablespoonfuls onto prepared pans. Refrigerate for 4 hours or until firm. Yield: about 5 dozen.
Originally published as Pecan Cereal Clusters in Quick Cooking September/October 2003, p41
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Reviewed Jun. 18, 2014