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“Each serving is 1 cup. Exchanges: 1 starch, 1 carb, 1 fat. Carb choices: 2. This came from Diabetic Living magazine. I have not tried this, just posting for safe keeping.”

Ingredients Nutrition

  • nonstick cooking spray
  • 13 cup semisweet chocolate piece
  • 2 tablespoons sugar free chocolate syrup or 2 tablespoons reduced calorie chocolate syrup
  • 2 12 cups bite size rice square cereal
  • 1 cup whole all-bran cereal (Whole Bran Cereal Shreds)
  • 13 cup unsalted dry roasted peanuts


  1. Lay a large sheet of foil on a flat work surface; lightly coat with nonstick cooking spray. In a saucepan, combine chocolate pieces and chocolate syrup. Cook and stir over medium-low heat until chocolate pieces are melted. Remove from heat.
  2. Add cereals and peanuts to melted chocolate; toss gently to coat. Spread onto the prepared foil to cool completely.
  3. To Store: Place cereal mixture in an airtight container; cover. Store in the refrigerator up to 3 days.

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