Caramel Chocolate Skrunch
Reading edition
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.
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