Tommy and Angie kept dipping their hands into a bowl of this the last time they were home, so I guess it was a hit! It's easy to eat too much of this, so I do recommend premeasuring the servings, at least the first time you prepare it, so you'll know how to judge the amount. It's great to take a self-seal bag of this in the car on a road trip, so keep it in mind when you're packing for your next vacation
3 1/2 cups (6oz) Nabisco bitesize shredded wheat 1/2 cup (2oz) dry-roasted peanuts 1 cup raisins 1/4 cup Peter Pan reduced-fat creamy peanut butter 1/4 cup Cary's Sugar Free Maple Syrup
Preheat oven to 350 degrees. In a 10-by-15-inch rimmed baking sheet, combine shredded wheat, peanuts,and rasisins. Set aside. In a small saucepan, combine peanut butter and maple syrup. Coook over medium heat until hot, sirring often, Drizle hot mixture evenly over cereal mixture, tossing to coat. Bake for 10 minutes, stirring after 5 minutes. Place baking sheet on a wire rack and allow to cool for 10 minutes. Store in airtight container.
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