Maple Crunch I love this recipe, especially this time of year. I make and bring this to family functions around the holidays to have something else besides fudge and fruitcake to munch on, which I also love! I quadruple the recipe, mix up the Chex an syrup in a large bowl, then pour on the greased cookie sheet and it comes out great. Do not use cheap rice cereal - it will shrink way down! Store it in a big zip type bag and I put a measuring cup in there also to ensure I get a portion and no more! This snack is 5 stars and addicting! Can you tell I've made this more than a few times? :)
Maple Crunch from: Grandma's Comfort Food Made Easy p. 198 Serves 6 (3/4 Cup)
1/3 Cup Cary's Sugar Free Maple Syrup 1 Tbsp + 1 tsp reduced-calorie margarine 1/2 Cup Sugar Twin or Sprinkle Sweet 1/4 Cup Brown Sugar Twin 5 Cups (4 1/2 oz) Rice Chex
preheat oven 250°. Spray a large cookie sheet with butter flavored cooking spray. In a large skillet, combine maple syrup and margarine. Cook ober medium heat until margarine is melted. Stir in Sugar Twin and Brown Sugar Twin. Bring mixture to a boil, then continue cooking for 2 minutes, stirring constantly. Remove from heat. Place Rice Chex on prepared cookie sheet. Drizzle syrup mixture over Rice Chex. Mix gently with wooden spoon to coat. Bake 60 minutes, stirring after every 15 minutes. Store in an airtight container.
---------------------- Personal note: don't make the mistake like I did and substitute brown Sugar Twin with Brown Sugar Splenda 1:1. Brown Sugar Splenda is a sugar blend (part brown, sugar part Splenda) and is supposed to be measured at the ratio of 1:0.5 in recipes. This means if your recipe calls for 1 cup brown sugar (or 1 cup Brown Sugar Twin) use 1/2 cup Brown Sugar Splenda. Remember, adding Brown Sugar Splenda is adding sugar to your product and extra calories and carbs.
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