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CHOCOLATE & PEANUT BUTTER CRUNCHIES
(makes about 4 dozen)

Ingredients:

1 package (12 oz.) semi-sweet chocolate chips
1/2 cup creamy peanut butter
1 tub (8 oz.) whipped topping (thawed)
4 cups Cheerios dry cereal

Instructions:

Microwave chocolate chips in a glass bowl for 1 minute. Stir. Reheat for 1 more minute, until chocolate is completely melted and smooth. (NOTE: Microwave oven power levels vary, so be very careful not to overcook and scorch the chocolate.)

Add peanut butter, and stir until well blended.

Let chocolate/peanut butter mixture cool to room temperature.

Gently fold in the whipped topping. Cover and refrigerate mixture for at least one hour.

Place Cheerios in a sturdy zippered plastic bag, and rolling them on the counter with a wooden rolling pin. Pour crumbs into an oblong glass baking dish.

Scoop the chocolate/peanut butter mixture in small balls into crumbs in pan. Mold and roll small balls, to coat them with crumbs.

Place coated balls atop waxed paper on cookie sheets. Cool and store in refrigerator.

Learn more about this author, Linda Ann Nickerson.
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