Happy 2015! (I’m still trying to figure out where 2014 went; it’s still kind of a blur. No, I didn’t spend most of the year in a drunken stupor.)
I know with the holidays now past, you may not be thinking about snacks. But I bet at some point soon, you’re going to be thinking about snacks. I’m thinking about them right now. 🙂
If/when snacks pop into your head, here’s one for you to try: Chocolate Pecan Pie Chex Mix.
It’s a sweet kick to traditional Chex Mix that I think you’ll like.
- 3 cups Corn Chex
- 3 cups Rice Chex
- 1 cup raw pecans
- 4 tablespoons unsalted butter
- 2 tablespoons molasses
- 3 tablespoons brown sugar
- 1 tablespoon vanilla extract
- ½ teaspoon sea salt
- ¼ teaspoon ground cloves
- ½ cup chocolate chips
In a large microwave-safe bowl, combine the Corn Chex, Rice Chex and pecans. Set aside. In a small microwave-safe dish, combine the butter, molasses and brown sugar. Microwave for 1 minute, or until the butter is melted. Stir. Add the vanilla, sea salt, and cloves and stir together.
Pour the butter mixture over the cereal and use a large spatula to carefully stir it all together until all of the cereal is coated. Microwave the mix for 6 minutes, stopping it to stir every minute. (This is really important. I’ll explain later.)
When it’s done cooking, sprinkle the chocolate chips into the warm Chex Mix and give it two quick stirs. You don’t want to completely stir the chocolate around, just disperse it so it will melt and create clusters within the Chex Mix.
Place the mixture into the fridge for 20 minutes to set the chocolate completely.
Full-recipe disclosure: Keep in mind that different microwaves have different power levels. When I was making this, I noticed that a few of my squares were getting pretty dark after four minutes. So, you may not need to microwave your mix for the full six minutes. You’ll avoid burnt Chex if you stop and stir after each minute.