Caramel Chocolate Skrunch

2cups corn flakes
1cup crisp rice cereal
½cup semi-sweet chocolate chips
1cup broken nuts
¾cup Karo dark corn syrup
¼cup sugar
2tablespoons Mazola or Nucoa margarine
½teaspoon 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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