4 cups whole wheat cereal squares (or a mixture of whole wheat
squares, corn squares and rice cereal squares)
2 cups small pretzels, any shape
1/2 cup dry-roasted peanuts
2 tbs. creamy peanut butter
1 tbs. honey
1 tbs. apple juice or water
2 tsp. vanilla
butter-flavored cooking spray
1/2 cup raisins or dried cranberries (optional)
Drizzle the peanut butter mixture evenly over the cereal mixture; toss lightly to coat evenly.
Place the mixture in a single layer in an ungreased 15 X 10 inch jelly roll pan; coat lightly with the butter-flavored cooking spray.
Bake 8 minutes; stir. Continue baking 8-10 minutes or until golden brown. Remove from oven. Add raisins or cranberries if desired; mix lightly.
Spread mixture in a single layer on a large sheet of aluminum foil to cool. Store in an air-tight container. This recipe makes about 10 (2/3 cup) servings at 4 points each.