2 cups corn flakes
1 cup crisp rice cereal
½ cup semi-sweet chocolate chips
1 cup broken nuts
¾ cup Karo dark corn syrup
¼ cup sugar
2 tablespoons Mazola or Nucoa margarine
½ teaspoon vanilla
Cut top off of 1-quart milk carton. Combine cereals, chocolate chips
and nuts in large bowl; set aside. Combine dark corn syrup, sugar and
margarine in saucepan. Stirring constantly, bring to full boil over
medium heat and boil 3 minutes. Remove from heat. Cool 10 minutes.
Add vanilla. Beat mixture with wooden spoon until mixture turns a
light brown and thickens. Pour over cereal mixture. Toss to coat
evenly. Press firmly into milk carton. Chill 1 to 2 hours or until
set. Loosen with spatula and slip out of carton. (Does not require
refrigeration after loaf is set.) Makes about 1 pound.
To Make Free Form Shapes: Do not press mixture into milk carton. Cool
about 15 minutes, then shape as desired.
Butterscotch Skrunch: Follow recipe for Caramel Chocolate Skrunch,
substituting ½ cup butterscotch chips for chocolate chips.
Mocha Skrunch: Follow recipe for Caramel Chocolate Skrunch, adding 1
tablespoon instant coffee powder to syrup mixture before boiling.
Peanut And Raisin Skrunch: Follow recipe for Caramel Chocolate
Skrunch, substituting ½ cup raisins for chocolate chips, 1 cup
chopped peanuts for broken nuts, and adding 1 teaspoon cinnamon to
syrup mixture before boiling.
Peanut Butter Skrunch: Follow recipe for Caramel Chocolate Skrunch,
increasing rice cereal to 2 cups, omitting nuts and adding ½ cup
chunk style peanut butter to syrup with flavoring. If desired, almond
extract may be substituted for vanilla.
For
additional
copies
write to:
Consumer Service Department
Best Foods, a Division of
CPC International Inc.
International Plaza
Englewood Cliffs, New Jersey 07632
[Illustration: =cpc= ® International]