Tuesday, December 17, 2013
Chocolate Covered Cinnamon & Peanut Butter Chex Bites
Okay, yes the name is long- the other option was Dessert Chex Bites, which is not near descriptive enough, in my opinion. Anyway, I digress, don't let the name scare you away. These are so, so, so easy to make and keep forever in the refrigerator.
These are a holiday snack that isn't too sweet, because it still has the saltiness from the cereal and nuts. I love that. It also is the perfect size bite, because they are made in a mini-muffin tin. I tried out some in a big muffin tin and much preferred the perfect size bite.
I think the old Southern saying, if it moves, monogram it applies to the holidays as well, in regards to chocolate, cover all the things in chocolate.
Source: Half Baked Harvest
2 cups of Corn Chex Cereal
1 cup of Rice Chex Cereal
1 cup of Wheat Chex Cereal
1 cup of Bite-Size Pretzels
1 cup of Popcorn, plain & air-popped
1 cup of Mixed Nuts
1/4 cup of Butter, salted & melted
1 teaspoon of Cinnamon
1 teaspoon of Vanilla Extract
1 cup of Creamy Peanut Butter
1 cup of Karo Syrup, light or dark
1 cup of Brown Sugar, light or dark
3 cups of Semisweet Chocolate Chips
1-2 tablespoons of Vegetable Oil
First, prepare your muffin tins; spray with nonstick spray. This recipe yields 24 regular sized muffins or 48 mini muffins. You could make bars, for this just spray a 9 x 13 pan.
Now, in a large bowl, combine the cereals, pretzels, popcorn, and nuts. Toss well to combine.
Next, in a small bowl, whisk together the melted butter, cinnamon, and vanilla extract. Pour over the chex mix and stir well, making sure every piece is coated, using your hands. Set aside.
In a medium-sized saucepan, melt the peanut butter, karo syrup, and brown sugar; bring to a boil. Once the mixture begins to bubble, stir for one minute and remove from heat. Pour over the chez mix and combine well with a spatula.
Using a cookie scoop, spoon, or tablespoon measurement, spoon the mixture into your prepared cupcake pans.
Now, melt the chocolate and one tablespoon of vegetable oil over medium-high heat in the microwave for one minute and stir, add more vegetable oil if it is not smooth enough and microwave in 30 second increments until is is fully melted, stirring in between.
Spoon a tablespoon of chocolate over each chex mix in the muffin tins. When finished, place in the freezer for 20-30 minutes to harden.
Store in a airtight container in your kitchen or if it runs warm, in the refrigerator.
The Barbee Housewife