Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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14 c Popped popcorn
6 oz Chocolate chips *
1 c Peanuts; broken in half
1/2 c Margarine or butter
1/2 c Peanut butter
10 1/2 oz Mini marshmallows **
PERSONAL NOTES From Ursula
-Tyalor for use by diabetics
*Why not use 6 oz. of a
-diabetic candy bar and
-grate it or chop it up.
**Make your own SugarFRee
-marshmallows and use them.

Line entire 12 cup bundt pan or 10" tube pan with foil. In 6 quart
container or 2 large bowls, combine popcorn, chocolate chips and
peanuts; set aside. In medium saucepan, melt margarine. Stir in
peanut butter and marshmallows. Cook over low heat until marshmallows
are melted, stirring constantly. Pour marshmallow mixture over
popocrn mix; stir to coat. Press mixture frimly into prepared pan.
Cool completely; remove from pan. Cut into slices to serve.

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