Kraft Mexican Chicken Pizza

INGREDIENTS:

3/4 c Kraft Light Peanut Butter
1/4 c Soft margarine
3/4 c Packed brown sugar
1 Egg
3/4 c Post 100% Bran Cereal
3/4 c All-purpose flour
1/2 ts Baking soda

Cream peanut butter, margarine and brown sugar until smooth. Blend in egg. Grind cereal in food processor or blender for 20-30 seconds, stir in flour and baking soda. Stir dry ingredients into peanut butter mixture. Roll dough into 1 inch balls. Place on ungreased cookie sheets and flatten slightly with a fork. Bake at 375F for 9 minutes. Cool on wire rack. Makes 30 cookies.

Note: I used a food processor to make the recipe and it turned out great! Carole Walberg