Try this Peanut Butter Crispy Pops recipe, or contribute your own.Suggest a better description
Place two sheets of plastic wrap over a 12-cup muffin pan, overlapping 2 inches in center. To line muffin cups, press plastic wrap into each cup; set aside. In large microwave-safe bowl, combine sugar, corn syrup and margarine. Stirring once, microwave on High until mixture begins to boil, 1-2 min. Remove from microwave. Stir in peanut butter until mixture is smooth. Stir in cereal until evenly coated. Divide mixture evenly between muffin cups. To prevent messy fingers, cover muffin pan with plastic wrap and pack mixture firmly into each cup. Using plastic wrap liner, lift molded crispy pops from muffin pan. Sprinkle crispy pops with colored sprinkles. Lightly press sprinkles into each crispy pop. When cool, insert 1 wooden stick into side of each pop. Wrap each pop individually in plastic wrap. Ti with ribbons. Makes 12 pops. Posted to Bakery-Shoppe Digest V1 #254 by firstname.lastname@example.org (Shawn Zehnder Lea) on Sep 19, 1997
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|Serving Size: 1 Serving (679g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1236 (39%)|
|Amt Per Serving||% DV|
|Total Fat 137.4g||183 %|
|Saturated Fat 25g||125 %|
|Monounsaturated Fat 83.6g|
|Polyunsanturated Fat 25.6g|
|Cholesterol 0mg||0 %|
|Sodium 2168.4mg||75 %|
|Potassium 1451.2mg||38 %|
|Total Carbohydrate 457.1g||134 %|
|Dietary Fiber 11.1g||45 %|
|Sugars, other 445.9g|
|Protein 48.9g||70 %|
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Calories per serving: 3138
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