Prep 15 mins
Cook 0 mins
One of my favorite additions to my holiday cookie trays as these keep well and are great "fillers" Lots of times I also add about 2 cups minature marshmallows to the mix. The number you get depends on the size you make them!
- 1 (24 ounce) package white almond bark
- 1 cup peanut butter
- 8 cups Cap'n Crunch cereal
- 1 cup salted peanuts
- Melt bark according to pkg directions on stovetop.
- Add peanut butter and mix.
- Remove from heat and stir in cereal and nuts.
- Drop by spoonfuls onto wax paper.
Ser·en·dip·i·ty -- The faculty of making fortunate discoveries by accident. That's exactly what happened with this recipe. I chose to make this, even though you can't always get Cap'n Crunch cereal in my supermarket (welcome to the Third World). For the past few months it's been there on the shelves, daring me to buy a box, even though it's twice the price of a box in the States. Then came time to go shopping for this recipe, and wouldn't you know it, no more Cap'n Crunch. But what did they have on the shelves was the chocolate version of the Cap'n. Used that instead, and it was simply serendipity. Wow! Between the chocolate cereal, the peanut butter, the peanuts and the white chocolate, this was heady stuff! I let the stuff cool down a pit in the pot, wet my hands and formed little balls (looked like asteroids, actually). I managed to get about two in me, my daughters who were home for the weekend inhaled most of it and what was left they took back with them to school. One day I may make the real recipe, but in the meantime, that dose of chocolate made this super yummy!