Because these sweet, crunchy treats take just 45 minutes to prepare, they can be made on short notice. Consider doubling the recipe--stored in an airtight container in the freezer, an extra batch will last for up to 3 months. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Line two trays or large baking sheets with waxed paper. In a large heavy saucepan, heat and stir the chocolate pieces, chopped almond bark and peanut butter over medium-low heat until melted and smooth. Stir in cereal and peanuts until well coated.

  • Drop cereal mixture from teaspoons onto the prepared trays. Chill about 15 minutes or until set.


Storage: Layer clusters between sheets of waxed paper in an airtight container; cover. Store in the refrigerator up to 1 week or freeze up to 3 months.

Nutrition Facts

105 calories; 6.6 g total fat; 3.6 g saturated fat; 22 mg sodium. 58 mg potassium; 11.2 g carbohydrates; 0.8 g fiber; 9 g sugar; 1.5 g protein; 42 IU vitamin a iu; 21 mcg folate; 15 mg calcium; 1 mg iron; 15 mg magnesium;