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4 1/2 oz. shredded wheat cereal
1/4 c. reduced-calorie tub butter
2 oz. mini marshmallows
2 tbsp. evaporated skimmed milk
2 oz. chocolate covered peanut butter candies

Place cereal in gallon-size sealable plastic bag; seal bag, squeezing out air. With rolling pin or fingers, crush cereal; set aside.

In 1 quart measure, combine butter, marshmallows and milk. Microwave on High 2 minutes, or until mixture comes to a full boil, stirring once.

Reserve 24 peanut butter candies; chop remaining candies; add to marshmallow mixture with cereal; stir well. Spray a large baking sheet with non-stick cooking spray. Drop cereal mixture by rounded teaspoons onto baking sheet; flatten to a round with fingers. Press one reserved peanut butter candy into center of each round. Refrigerate at least 2 hours, or until firm. Makes 12 servings.

(Each serving (2 drops) provides: 1/2 B, 1/2 FA, 45 C. Per serving: 96 cal, 2 g pro, 4 g fat, 15 g car, 55 mg sod, 0 mg chol.)

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