Cranberry-Nut Cinnamon Chex Mix
6 cups Cinnamon Chex cereal
1 cup walnut halves (I use cashews)
1/4 cup packed brown sugar
1/4 cup frozen orange juice concentrate
2 Tbsp vegetable oil
1/2 cup sweetened dried cranberries
Combine cereal and nuts in a large baking dish and set aside.
In a small saucepan, combine brown sugar, orange juice concentrate, and oil over medium heat. Stir until well combined. Drizzle over the cereal and then bake for one hour at 250 degrees for one hour, stirring every 15 minutes. Add cranberries to the cereal mixture after it comes out of the oven.
As usual, I will double the brown sugar, orange juice concentrate, and vegetable oil.
Chocolate Coffee Toffee Chex Mix
4 cups Chocolate Chex cereal
2 cups Cinnamon Chex cereal
1 cup bite-size pretzel twists
1 cup pecan halves (again, I use cashews)
1/2 cup toffee bits
1 Tbsp instant coffee granules or crystals
1 tsp hot water
1 cup semisweet chocolate chips
1/4 cup butter
1 cup powdered sugar
In a large baking dish, combine the Chex cereals, pretzels and nuts. Sprinkle toffee bits on top of the mixture.
In a small saucepan, stir coffee granules and water until coffee is dissolved. Add chocolate chips and butter. Heat over medium heat. Pour over cereal mixture and stir until evenly coated. Pour into 2 gallon resealable food storage bags.
Add powdered sugar. Seal bag; shake gently until well coated. Spread on waxed paper or foil to cool. Store in airtight container.