You know how some people look in their fridge and come up with something for dinner out of what's in there, a la Iron chef? Well, I did that last night with my cabinets and the result was a new Chex mix combination. My goal was something chocolately, with a slight caramel and butterscotch taste, but also salty and sweet.
- 3 cups rice Chex
- 3 cups corn Chex
- 1 cup pretzels (I used Snyder gluten-free pretzel sticks)
- 15 caramel candies
- 1 cup semi-sweet chocolate chips
- 1 cup confectioners sugar
- 1/3 cup butterscotch chip
- 1/3 cup reduced fat buttermilk
- 2 tablespoons butter
- 1 teaspoon salt
- Put the Chex and pretzels (broken into pieces) in a large bowl, and set aside.
- In a pot, melt the butter on low heat. Add the caramels and continue stirring until they are almost all melted. Add in chocolate chips, butterscotch chips and salt. Continue to stir until everything starts to melt and then add the buttermilk. Continue stirring until everything is melted. (there were still some small chunks of caramel, which was fine...)
- Remove from burner and let sit for about a minute. Pour it over the Chex and pretzel mix and gently mix, being careful not to break the cereal. Add powdered sugar and mix again.
- Ideally, lay a piece of wax paper over a cookie sheet, transfer the mix and let cool before storing in an air-tight container or plastic zipper bag. However, I ran out of wax paper, so I let it sit in the bowl, and it was fine.
|Amount Per Recipe||%DV|
|Recipe Size 1089g|
|Calories from Fat 1170||28%|
|Total Fat 136.11g||170%|
|Saturated Fat 69.71g||279%|
|Trans Fat 0.0g|
|Total Carbs 741.79g||198%|
|Dietary Fiber 34.4g||115%|