Sweet Chex Mix

I am revisiting this recipe because it is such a favorite! This time adding a couple more ingredients. Warning, once you start eating, you may not be able to stop.

Sweet Chex Mix

Sweet Chex Mix 2

7 cups Rice Chex cereal
5 cups Golden Grahams cereal
1½ cups sweetened shredded coconut
1½ cups honey roasted peanuts
1 cup sliced almonds
1 (5 oz) can chow mein noodles
3/4 cup butter
1 cup sugar
1 cup light corn syrup
Colored Sprinkles (optional)
M&M candies (optional)

In large bowl, stir together Rice Chex, Golden Grahams, coconut, peanuts, almonds, and chow mein noodles. In saucepan over medium heat, stir together butter, sugar, and corn syrup. Bring mixture to boil and continue cooking to”soft ball” stage…about 235° on candy thermometer. Pour hot syrup over cereal mixture in thin stream in stages. After each addition of syrup, gently fold and stir until all ingredients are well coated. If you want to add sprinkles, M&Ms, or other candies continue stirring until cooled enough to add and not to melt. Spread mixture out onto silpat lined baking sheet to cool completely. Store in airtight container.

One Year Ago: Biscoff Brownies Biscoff Brownies

Two Years Ago: Marshmallow Caramel Popcorn Marshmallow Caramel Popcorn

Three Years Ago: Coconut Toffee Ricotta Cheese Cake Coconut Toffee Ricotta Cheese Cake

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Coconut Almond Chex Mix

April Fools! The joke is, you make this recipe of Coconut Almond Chex Mix and you won’t be able to stop eating it! It is so very good, sweet and chewy. Oh dang it, in order to make this post I made this Chex Mix and it is sitting right here in my kitchen…I guess the joke is on me!

Coconut Almond Chex Mix

7 cups Rice Chex cereal
5 cups Golden Grahams cereal
1½ cups sweetened shredded coconut
1 cup sliced almonds
3/4 cup butter
1 cup sugar
1 cup light corn syrup

In large bowl, stir together Rice Chex, Golden Grahams, coconut, and almonds. In large saucepan over medium heat, stir together butter, sugar, and corn syrup and bring to”soft ball” stage…about 235° on candy thermometer. Pour over cereal mixture and gently stir until all is well coated. If you want to add M&Ms, or other candies continue stirring until cooled enough not to melt when added. Spread mixture out onto silpat lined baking sheet to cool completely. Store in airtight container.

One Year Ago: Snickerdoodle Cupcakes Snickerdoodle Cupcakes

Two Years Ago: Coconut Toffee Ricotta Cheese Cake Coconut Toffee Ricotta Cheese Cake

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

S’more Cereal Bars

This is a twist on a good ol’ simple favorite! I found the recipe on the back of a generic marshmallow package, you just never know!

S'more Cereal Bars

3 cups Cocoa Puffs
3 cups Golden Grahams
2 cups Rice Krispies
1/2 cup peanut butter (creamy or crunchy)
1 (10 oz) bag mini marshmallows
2 Tbl milk

Spray 13″x9″ pan with nonstick spray. In large bowl stir together Cocoa Puffs, Golden Grahams, and Rice Krispies. Put peanut butter, mini marshmallows and milk in microwave safe bowl. Microwave on 50% power for 2 minutes, stirring after one minute. Cook longer if necessary, until melted; stir until completely combined. Pour marshmallow mixture over cereal and gently stir until all cereal is coated. Pour out into prepared pan. Spray fingers with nonstick spray and press mixture evenly into pan. When set up, cut into squares.

Two Years Ago: Pumpkin Sweet Rolls Pumpkin Sweet Rolls

Chewy White Chocolate Graham Bars

These can be addicting, I had to give them away before there was need for an intervention!  The Golden Grahams turn chewy and then there’s the coconut…delicious flavors and wonderful chewy texture, love it.

3/4 cup butter
1½ cups white chocolate chips, divided
1½ cups flour
3/4 tsp baking powder
1/4 tsp salt
1½ cups Golden Grahams cereal, crushed
1 cup coconut
3/4 cup sugar
3 large eggs, beaten
1 tsp vanilla

Preheat oven to 350°.  Spray a 9″×13″ pan with non-stick spray.  Place butter and 1 cup of white chocolate in a large saucepan.  Place saucepan over very low heat and stir mixture frequently. Remove from heat just as butter and white chocolate are almost melted, set aside for five minutes to cool.  In a medium bowl, stir together flour, baking powder, salt, graham cereal, remaining 1/2 cup white chocolate chips, and coconut.  Add sugar to melted white chocolate mixture and stir to combine.  Add beaten eggs and vanilla to saucepan and stir until well combined.  Add flour mixture to white chocolate mixture.  Stir until just combined.  Transfer mixture to prepared pan and spread evenly with a spatula or sprayed fingers.  Bake for about 25 minutes, it will be golden brown, and toothpick will come out clean when inserted in center.  Do not over bake.

One Year Ago Today:  Chocolate Cranberry Banana Bread

If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.