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

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

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.

Directions

  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

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.

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