This sweet and crunchy snack not only tastes great but looks so appealing that when I serve it at tailgating parties, passers-by stop and ask for the recipe.
Original recipe makes 10 cups
2 cups crispy corn and rice cereal (such as Crispix®)
2 cups honey graham cereal (such as Golden Grahams®)
2 cups peanut butter corn puff cereal (such as Reese’s Puffs®)
2 cups popped popcorn, or more to taste
8 ounces candy-coated milk chocolate pieces (such as M&M’s®)
1 cup salted peanuts
1/2 cup butter
2 tablespoons all-purpose flour
1 cup brown sugar
1/2 cup corn syrup
1/2 cup peanut butter
- Line a large baking sheet with waxed paper.
- Combine crispy corn and rice cereal, honey graham cereal, peanut butter corn puff cereal, popcorn, chocolate pieces, and peanuts in a large bowl.
- Melt butter in a large saucepan over medium heat; whisk in flour until smooth, 2 to 3 minutes. Add brown sugar and corn syrup; bring to a boil, stirring occasionally, until sugar is dissolved, about 1 minute. Stir peanut butter into sugar mixture until creamy, about 3 minutes; pour over cereal mixture and gently toss until coated.
- Spread cereal mixture over prepared baking sheet and allow to cool, about 30 minutes. Once cooled, break mixture into chunks and store in an airtight container.
Calories: 291 kcal
Carbohydrates: 37.3 g
Cholesterol: 14 mg
Fat: 14.9 g
Fiber: 1.7 g
Protein: 4.6 g
Sodium: 228 mg