Maple-Glazed Snack Mix

November 8, 2011 by

From the Taste of Home website (original online), this sweet snack mix is a nice alternative to the more traditional (and savory) Chex party mix we usually have around the holidays. The recipe makes 7½ cups.

Ingredients

  • 2 cups Corn Chex
  • 2 cups Rice Chex
  • 2 cups Honey-Nut Cheerios
  • 1 cup miniature pretzels
  • 1/2 cup pecan halves, coarsely chopped
  • 1/3 cup maple syrup
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract

Directions

  1. In a large bowl, combine the cereals, pretzels and pecans.
  2. In a small microwave-safe dish, combine maple syrup and butter.
  3. Cover and microwave on high for 45 seconds or until butter is melted.
  4. Stir in vanilla.
  5. Pour over cereal mixture and toss to coat.
  6. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.
  7. Bake at 250° for 45 minutes, stirring every 15 minutes.
  8. Cool on a wire rack.
  9. Store in an airtight container.

Variations

  • Vary the ingredients to your taste, using different cereals or nuts. Apple Cinnamon Cheerios might make a nice substitute, for instance, and peanuts or walnuts could easily stand in for the pecans.

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Peanut Butter Oat Bites

October 19, 2011 by

A recipe from the April 2011 issue of All You (original here). The note with the recipe explains, “These delicious treats are best served with a tall glass of milk.” That’s true of most cookies though.

Ingredients

  • 2 tablespoons unsalted butter
  • 2/3 cup creamy natural peanut butter
  • 1/4 cup confectioners’ sugar
  • 3 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1 1/2 cups Rice Krispies cereal
  • 1 cup quick oats
  • 1/4 cup raisins
  • 1/4 cup mini chocolate chips
  • 1/4 cup finely chopped lightly salted dry-roasted peanuts

Directions

  1. Melt butter in a medium saucepan over medium heat.
  2. Remove pan from heat and stir in peanut butter, confectioners’ sugar, honey and vanilla.
  3. Stir in Rice Krispies and oats and allow mixture to cool.
  4. Stir in raisins and chocolate chips.
  5. Form mixture into 1-inch balls, then roll each ball in chopped peanuts, pressing to coat.
  6. Makes 24 cookies.
  7. Store in refrigerator.

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Chilled Chocolate-Peanut Butter Cookies

October 18, 2011 by

A recipe from the July 2011 issue of All You (original here). The note with the recipe explains, “Simple to make and costing less than 10 ¢ per serving, dessert does not get any cheaper than this! For variety, you can use a different type of cereal, or swap chopped nuts for the coconut.”

Ingredients

  • 2/3 cup sweetened flaked coconut
  • 1/4 cup honey
  • 1/4 cup light corn syrup
  • 1/3 cup creamy peanut butter
  • 1/4 cup chocolate chips
  • 2 tablespoons unsweetened cocoa
  • 3 cups corn flakes, lightly crushed

Directions

  1. Line a large baking sheet with parchment.
  2. Place a small skillet over medium-high heat.
  3. Add coconut and toast, stirring constantly, until light golden, 3 to 4 minutes.
  4. Transfer to a bowl; let cool.
  5. In a medium saucepan over medium heat, combine honey, corn syrup and peanut butter.
  6. Bring mixture to a boil, stirring, then remove from heat and stir in chocolate chips and cocoa.
  7. Continue stirring until chocolate chips have melted, then stir in cereal and toasted coconut until well coated.
  8. Drop by tablespoonfuls onto baking sheet and refrigerate until set, about 15 minutes. Makes 40 cookies.

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