[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Chocolate Cereal Candy[/title][fusion_text]Week of Dec. 29th 2008 to Jan. 2nd 2009
CHOCOLATE CEREAL CANDY (Thanks to a call from a Party Line Listener)
1 Pkg. Sugar Free Cook and Serve Chocolate Pudding 1/2 Cup Water
3/4 Cup Mini Marshmallows 1/4 Cup Reduced Fat Peanut Butter
1 Tbs. Vanilla Extract 1 1/2 Cup Uncooked Quick Oats
1/4 Cup Dry Roasted Peanuts, chopped
In a saucepan, over medium heat, combine the pudding and water and cook and stir until it starts to thicken. Add the peanut butter, marshmallows and vanilla and cook until it starts to boil, stirring constantly until smooth. Remove from heat and add the oats and peanuts. Mix well and drop with spoon or cookie scoop onto baking sheet. Refrigerate 30 minutes.
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