½ cup peanut butter
½ cup butter or margarine
1 package (10½ oz.) miniature marshmallows
6 cups freshly popped popcorn
6 cups spoon-size shredded wheat
1 cup dry roasted peanuts
1 cup raisins


Preheat oven to 250°. Melt peanut butter and butter in large microwaveable bowl for 1 minute. Add marshmallows and heat another minute or until marshmallows puff; stir. Add popcorn, shredded wheat, peanuts and raisins; stir gently. Place paper liners into two 12-cup muffin pans. Divide mixture into 24 cups.

Bake for 10 minutes. Store “cups” in airtight container. For a festive twist, place a flag or symbol in each cup to suit a holiday or special occasion. A miniature pennant works to celebrate a sports team victory while a mini American flag salutes the nation for Independence Day.


24 servings

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