Cookie Truffle Chex™ Party Mix
INGREDIENTS:
1 package (8-oz) miniature chocolate creme sandwich cookies
6 cups Rice Chex TM or Corn Chex TM cereal
12 ounces vanilla-flavored candy coating (almond bark)
1⁄2 cup holiday-colored chocolate candies
PREPARATION:
1. Line a large-rimmed cookie sheet with waxed paper. In large resealable food-storage plastic bag, add 11⁄2 cups of the cookies. Seal bag; crush cookies with rolling pin, scraping cookies from inside of bag with spatula.
2. In large bowl, add cereal. In a medium microwavable bowl, microwave candy coating uncovered on high for 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in 3⁄4 cup of the crushed cookies. Pour onto cereal; mix until coated well.
3. Spread on cookie sheet, separating pieces slightly. Immediately sprinkle with remaining crushed cookies; refrigerate for 15 to 20 minutes or until set.
4. Carefully break cereal mixture into bite-sized pieces. In large serving bowl, mix cereal pieces, chocolate candies, and remaining whole cookies.
Gluten-Free Sugar Cookie Chex™ Mix
INGREDIENTS:
6 cups Rice Chex TM cereal
1⁄4 cup butter
1⁄3 cup granulated sugar
11⁄2 teaspoons water
2 teaspoons vanilla
1⁄4 cup powdered sugar
1 ounce white baking chocolate, or 1⁄4 cup white vanilla baking chips, melted
2 teaspoons gluten-free colored edible glitter or sugar sprinkles
PREPARATION:
1. In large microwavable bowl, measure cereal; set aside. Line a cookie sheet with waxed paper or foil.
2. In a 2-cup microwavable measuring cup, microwave butter uncovered on high for 30 seconds or until melted. Add granulated sugar and water; microwave uncovered on high for 30 seconds or until mixture is heated and can be stirred smooth. Stir in vanilla. Pour over cereal, stirring until evenly coated.
3. Microwave uncovered on high for 4 minutes, stirring every minute, until thoroughly glazed. Sprinkle with powdered sugar; mix well.
4. Spread on cookie sheet. In small microwavable bowl, microwave white chocolate uncovered on high for 30 to 60 seconds, or until it can be stirred smoothly. Place in small resealable food-storage plastic bag; cut off small corner of bag. Squeeze bag to drizzle white chocolate over snack mix; sprinkle with edible glitter. Cool until white chocolate is set, about 10 minutes.
Gingerbread Chex™ Party Mix
INGREDIENTS:
6 cups Rice Chex TM or Corn Chex TM cereal
1⁄4 cup butter
2 tablespoons packed brown sugar
1 tablespoon mild molasses
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon ground ginger
1⁄8 teaspoon ground cloves
12 gingersnap cookies, broken into quarters (from 16-ounce box)
1⁄2 cup white vanilla baking chips, melted
PREPARATION:
1. Line large rimmed cookie sheet with waxed paper. In large microwavable bowl, add cereal.
2. In small microwavable bowl, microwave butter, brown sugar, molasses, cinnamon, ginger, and cloves uncovered on high for 1 to 11⁄2 minutes, stirring after 1 minute, until sugar is dissolved.
3. Pour onto cereal; toss until mixed well. Microwave uncovered on high for 3 to 4 minutes, stirring after every minute, until cereal is well coated and glazed. Spread on cookie sheet to cool. Stir in cookie pieces.
4. In small microwavable bowl, microwave white vanilla baking chips uncovered on medium (50%) for 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Transfer to small resealable food-storage plastic bag; cut off small corner of bag. Drizzle onto cereal mixture. Refrigerate about 15 minutes or until drizzle is set.
5. Carefully break apart; transfer to large serving bowl.
Gluten-Free Chex™ Muddy Buddies
INGREDIENTS:
9 cups Rice Chex TM, Corn Chex TM, or Chocolate ChexTM cereal (or combination)
1 cup semisweet chocolate chips
1⁄2 cup peanut butter
1⁄4 cup butter or margarine
1 teaspoon vanilla
11⁄2 cups powdered sugar
PREPARATION:
1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter, and
butter uncovered on high for 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smoothly. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.