Crunchy Candy Clusters
- 2 pounds white candy coating, coarsely chopped
- 1½ cups peanut butter
- ½ teaspoon almond extract, optional
- 4 cups Cap’n Crunch cereal
- 4 cups crisp rice cereal
- 4 cups miniature marshmallows
Place candy coating in a 5-quart slow cooker. Cover and cook on high for 1 hour. Add peanut butter. Stir in extract, if desired.
In a large bowl, combine the cereals and marshmallows. Stir in the peanut butter mixture until well coated. Drop by teaspoonfuls onto waxed paper. Let stand until set. Store at room temperature.
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