TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 13 servings


  • 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

Nutritional Facts

3/4 cup: 318 calories, 17g fat (6g saturated fat), 9mg cholesterol, 263mg sodium, 41g carbohydrate (25g sugars, 2g fiber), 6g protein.


  1. 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.
  2. 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.
Originally published as Tin Roof Crunch in Country Woman Christmas Annual 2012, p59

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