It’s a fact: my mom was addicted to Shreddies. There wasn’t a morning in the ‘80s or early ‘90s that you wouldn’t find her sitting at the kitchen table in her housecoat, scarfing down a bowl. One time, we ran out of Shreddies and she tore screaming out of the house. Eventually we found her huddled in a corner of the backyard, gnawing on a window screen (I guess it was a texture thing) so my dad sent her away to a cereal detox place.
I haven’t shown her these Shreddies Clusters for obvious reasons, but dang! Anyone could get addicted to these lil’ mountains o’ chocolate. You get the nutrients of Shreddies, the goodness of corn (syrup) and the salty crunch of nuts. They’re like a caker “super food.”
No doubt I’ll be seeing these gems on a bazaar table soon. That’s right! Bazaar-o-Rama is coming back! I try to shake off my loneliness by travelling around to church bazaars throughout November then post my highlights. Last year, I made friends with numerous senior women wearing eyeglass strings, purchased deformed knitted slippers and even ate a raisinless bran muffin. Who knows what high-jinks are in store for this year? Stay tuned.
1 package (6 ounces) semi-sweet chocolate chips
3 tablespoons light corn syrup
1 tablespoon butter or margarine
2 cups Shreddies
½ cup chopped nuts
Melt chocolate chips, corn syrup and butter in small saucepan, stirring until smooth. Add Shreddies cereal and nuts, stirring until coated. Drop and shape into small clusters, a spoonful at a time, on aluminum foil. Refrigerate until set. Make 2 ½ to 3 dozen (1 ½”) clusters.
Source: Country Favourites Cookbook, Mitchell’s Corners Public School