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| INGREDIENTS |
| 4 cups |
whole wheat cereal squares |
| 2 cups |
small pretzel twists |
| 1/2 cup |
dry roasted peanuts |
| 2 tbsp |
creamy peanut butter |
| 1 tbsp |
honey |
| 1 tbsp |
apple juice |
| 2 tsp |
vanilla |
| 1/2 cup |
raisins (optional) |
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| RECIPE |
- Preheat oven to 250 degrees F.
- Combine cereal, pretzels, and peanuts in a large bowl. Set aside.
- Combine peanut butter, honey, apple juice in a 1 cup glass or microwave safe bowl. Microwave on high for 30 seconds or until hot.
- Stir in the vanilla to the peanut butter mixture.
- Drizzle the peanut butter mixture over the cereal mixture. Toss to evenly coat the cereal.
- Place mixture in a single layer in an ungreased 15x10-inch jelly roll pan. Coat lightly with cooking spray.
- Bake 8-minutes. Stir. Continue baking 8 to 9 minutes or until golden brown. Remove form oven.
- Add raisins if desired.
- Spread mixture on a cookie sheet to cool.
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| SERVING SUGGESTION |
SERVING SIZE:
2/3 cup
NUMBER OF SERVINGS:
10
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| NUTRITION FACTS |
| |
| Calories |
212 |
|
| Total Fat |
6 g |
|
| Sodium |
433 mg |
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| Total Carbohydrates |
34 g |
|
| Fiber |
4 g |
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| Protein |
6 g |
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