Directions:
- In a large saucepan, combine 1/4 cup corn syrup, butter and brown sugar. Bring to a boil; cook and stir for 1 minute.
- Remove from the heat; stir in cereal until blended. Press into a greased 9-in. pie plate.
- In a small bowl, combine the peanut butter, hot fudge topping and remaining corn syrup. Set aside 1/3 cup for topping. Spread remaining mixture over crust; sprinkle with half of the peanuts. Top with frozen yogurt and remaining peanuts. Cover and freeze for 6 hours or until firm.
- Warm reserved peanut butter mixture; drizzle over pie. Let stand at room temperature for 5 minutes before cutting. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 332.47 Kcal (1392 kJ) | ||
| Calories from fat | 96.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.73g | 17% | |
|---|---|---|---|
| Cholesterol | 2.37mg | 1% | |
| Sodium | 308.44mg | 13% | |
| Potassium | 210.13mg | 4% | |
| Total Carbs | 46.93g | 16% | |
| Sugars | 31.81g | 127% | |
| Dietary Fiber | 2.11g | 8% | |
| Protein | 14.31g | 29% | |
| Vitamin C | 5.8mg | 10% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 3.7mg | 21% | |
| Calcium | 256.3mg | 26% | |
| Amount Per 100 g | |||
| Calories | 191.25 Kcal (801 kJ) | ||
| Calories from fat | 55.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.17g | 17% | |
|---|---|---|---|
| Cholesterol | 1.36mg | 1% | |
| Sodium | 177.42mg | 13% | |
| Potassium | 120.87mg | 4% | |
| Total Carbs | 26.99g | 16% | |
| Sugars | 18.3g | 127% | |
| Dietary Fiber | 1.21g | 8% | |
| Protein | 8.23g | 29% | |
| Vitamin C | 3.3mg | 10% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.1mg | 21% | |
| Calcium | 147.5mg | 26% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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