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Crunchy Munchies

Crunchy Munchies

"This recipe is very easy to memorize and it makes great use of peanut butter! You may need to use a candy thermometer for this recipe."
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Ingredients

30 m servings 82 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 82 kcal
  • 4%
  • Fat:
  • 2.9 g
  • 4%
  • Carbs:
  • 13.8g
  • 4%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 59 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large saucepan, bring the corn syrup to a boil over medium heat. using a candy thermometer, cook the syrup to the soft crack stage (270 degrees F/132 degrees C). When this stage is reached, stir in the peanut butter and toasted oat cereal. Quickly drop by heaping spoonfuls onto waxed paper or press into a 9x9 inch square pan lined with waxed paper. Let sit until cool.

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Reviews

Read all reviews 5
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I modified this recipe: I used 1/2 c corn syrup, 1/4 c sugar, and 3 t of reg butter, and 1 tsp of vanilla with the new cinnamon cheerio cereal. I didn't use a thermometer, but I brought the sug...

VERY VERY EASY TO PREPARE AND MEMORIZE. THE CHILDREN SEEM TO REALLY ENJOY THEM. :-)))))

Once the corn syrup reached the appropriate temperature and I removed it from the heat it hardened up almost instantly. After fighting with it and FINALLY getting it in the pan to set it was nev...

I tried to make this without a candy thermomator and it didn't harden at all. Unless you are used to making things with corn syrup I suggest using a candy thermomator.

I also didn't use a candy thermometer. They didn't harden or set up at all. They were sticky but tasted pretty good

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