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Christmas Chex
A pleasing spend snack mix fattened with a dusting of fine dulcify and inspired by a winter betray day. Chex gramineae, marshmallows and pretzel twists are coated in flavourer almond strip and sprinkles and tossed with holiday-colored umber candies.
Ingredient List
- 6 cups Rice Chex or Corn Chex cereal
- 2 cups miniature marshmallows (from 10.5-oz bag)
- 1 cup mini pretzel twists (from 16-oz bag)
- 15 oz vanilla candy coating (almond bark) (about 9 cubes from 20-oz package)
- 3 tablespoons holiday-colored sprinkles or nonpareils
- 1/4 cup powdered sugar
- 1 cup holiday-colored candy-coated chocolate candies
Preparation
1. Line large rimmed cookie sheet with waxed paper. In large bowl, mix cereal, marshmallows and pretzels.
2. In medium microwavable bowl, microwave candy coating uncovered on High 60 to 90 seconds, stirring after 1 minute, until almost melted. Stir until smooth. Pour onto cereal mixture; mix well.
3. Spread on cookie sheet; sprinkle with holiday sprinkles, and cool completely, about 15 minutes. Break into bite-size pieces.
4. In 2-gallon resealable food-storage plastic bag, add coated cereal pieces and powdered sugar. Seal bag; shake to coat. Remove from bag; discard any remaining powdered sugar.
5. In large serving bowl, mix coated cereal mixture and chocolate candies.
