Crunchy Candy Clusters

desserts

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Servings: 6 1/2 dozen

Ingredients

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.

Recipe Courtesy Of

Taste of Home