I started with the Chex Muddy Buddies recipe, which is delicious. However, it calls for peanut butter, and our kids attend a peanut-free school. So, I wondered what it would be like to substitute the peanut butter for Andes Peppermint Crunch Baking Chips ... and the answer is: IT IS DELICIOUS.
Here is what you need:
- 9 cups Rice Chex™, Corn Chex™, or Chocolate Chex™ (I did a combo)
- 1 cup of Semisweet Chocolate chips (and if you "drop" a little extra in there, no one will be mad)
- 1/2 cup of Andes Peppermint Crunch Baking Chips
- 1 cup mini Marshmallows (optional)
- 1 cup Mini M&Ms® (optional)
- 1/4 cup butter or margarine
- 1 teaspoon vanilla
- 1 1/2 cups powdered sugar
- Into large bowl, measure cereal; set aside.
- In 1-quart microwavable bowl, microwave chocolate chips, Andes Peppermint Crunch Baking Chips and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
- Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool.
- Once cool, scoop into bowl or airtight container, add marshmallows and M&Ms® (can be refrigerated but ours was eaten too fast...)
Options:
- Adding pretzels may be really yummy
- You can make this year round/for any holiday, just buy holiday M&Ms®
- You may want to double the recipe ... ya know, just in case
ENJOY!!
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