5 C. popped 94% fat-free microwave popcorn3 C. corn and rice crisp cereal 2 C. toasted round whole grain oat cereal 1 jar (7 oz.) marshmallow crème 15 hard butterscotch disk candies (or peppermints), crushed
Preheat oven to 350 degrees F. Spray a large cookie sheet with cooking spray. In a large mixing bowl, combine popcorn and cereals. In a medium mixing bowl, heat marshmallow crème in microwave on high setting for 1 minute. Stir, and heat 1 minute longer or until melted. Pour over popcorn mixture, stirring until evenly coated. Sprinkle with candies and stir again. Spread mixture on cookie sheet. Bake 5 minutes. Stir and bake 5 minutes longer or until light golden brown. Cool on parchment paper, wax paper or aluminum foil. Store in a tightly covered container.
Adapted recipe by Janet Potts, RD, LD
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