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Name: Peanut Butter Crispy Pops
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1
Cuisine: American
Ingredients: 1/2 c Sugar; 1/2 c Light corn syrup; 2 tb Margarine; Colored sprinkles; 12 Wooden sticks; 3/4 c Creamy peanut butter; 4 c Crisp rice cereal

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INGREDIENTS

1/2 c Sugar
1/2 c Light corn syrup
2 tb Margarine
Colored sprinkles
12 Wooden sticks
3/4 c Creamy peanut butter
4 c Crisp rice cereal

Servings

INSTRUCTIONS

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 slea@hightowerservices.com (Shawn Zehnder Lea) on Sep 19, 1997

NOTES

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Peanut Butter Crispy Pops

1/2 c Sugar
1/2 c Light corn syrup
2 tb Margarine
 Colored sprinkles
12 Wooden sticks
3/4 c Creamy peanut butter
4 c Crisp rice cereal

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 slea@hightowerservices.com (Shawn  Zehnder Lea) on Sep 19, 1997

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Nutrition

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Serving Size: 1 Serving (679g)
Recipe Makes: 1 Servings

Calories: 3138
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3138

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