Serves: 8
Total Calories: 160
1. Measure margarine and sugar into medium size frypan. Cook over medium heat until margarine melts, stirring constantly. Stir in coconut and cereal. Continue cooking, stirring constantly, about 12 minutes or until coconut is lightly browned. Remove from heat. Spread on ungreased baking sheet cool.
2. Break cooled mixture into small pieces. Serve as a snack over ice cream or pudding.
This Buttercrunch Topping recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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