Crunchies Recipe

Summary

CuisineCourse
MethodDish

Ingredients

 Post toasties1 1⁄2 Cup (24 tbs), crushed
 Flour3⁄4 Cup (12 tbs)
 Sugar3⁄4 Cup (12 tbs)
 Flaked coconut2⁄3 Cup (10.67 tbs) (Baker's Angel)
 Salt1⁄2 Teaspoon
 Shortening1⁄2 Cup (8 tbs)
 Light corn syrup2 Tablespoon
 Baking soda1 Teaspoon
 Vanilla1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 3057 Calories from Fat 1609

% Daily Value*

Total Fat 183 g281.9%

Saturated Fat 58.2 g290.9%

Trans Fat 13.5 g

Cholesterol 0 mg

Sodium 2382.8 mg99.3%

Total Carbohydrates 280 g93.3%

Dietary Fiber 11.8 g47.1%

Sugars 162.6 g

Protein 86 g171.2%

Vitamin A Vitamin C 1.4%

Calcium 3.6% Iron 35.2%

*Based on a 2000 Calorie diet

Directions

Combine cereal, flour, sugar, coconut, and salt in a bowl.
Set aside.
Melt shortening in saucepan over medium heat.
Add corn syrup; cook and stir until mixture comes to a boil.
Then add soda and stir rapidly to blend.
When foam settles, remove mixture from heat at once, add vanilla, and blend.
Pour over dry ingredients; mix well.
(Mixture will be dry and crumbly.) Press by tablespoonfuls against side of bowl and drop on ungreased baking sheets, placing cookies about 2 inches apart.
Press with fork to flatten slightly.
Bake in moderate oven (375°F.) 7 to 8 minutes, or until lightly browned.
Cool 1 to 2 minutes, then remove cookies with spatula.
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