I purchased the ingredients to make some Toffee Almond Muddy Buddies a couple of months ago, but I just have not gotten around to making them. I also had a bag of white chocolate left from another project. For some reason, as I mulled over when I was going to make some muddy buddies, I remembered the "white trash" cereal mix someone at work made once. I didn't feel like making it a mix with different textures and pieces, but I did think that the rainbow sprinkles would be a cute touch. I AM a big fan of those. I should really make a label on this blog for "Sprinkles" because I think I have quite a few recipes that call for those tiny little messengers of happiness.
At any rate, these are crispy, sweet, and very tasty. They kind of taste like a crisper, lighter version of Mother's Circus Animal Cookies. I was only going to taste some after taking the pic, and I ended up eating the whole 1-cup bowl. So, I think that I can say that this experiment was a success. (P.S. Everyone at work who got a treat bag of these LOVED them.)
P.P.S. It looks like The Pastry Tip has a recipe similar to this, but it involves frosting too. Oh my gosh. It's called Birthday Cake Chex Mix. Check it out.
- 6-7 cups Rice Chex cereal (depending on how thick you want the coating)
- 2 cups white chocolate chips
- 1/3 cup (or so) nonpareils (rainbow sprinkles)
- medium size heavy pot
- medium-large metal bowl
- silicone spatula
- 2 cookie sheets
- wax paper
- clean paper grocery bag
- measuring cups
- fork or wooden skewer
Line the 2 cookie sheets with wax paper. Pour the cereal into the paper grocery bag, evenly covering the bottom, and make sure the top of it is as wide open as it can get. Set aside.
Fill the pot halfway with water, place over medium heat, and bring water to a simmer.
Place white chocolate chips in metal bowl and place metal bowl on top of the simmering pot of water. Stir with the rubber spatula until chips are 2/3 to 3/4 of the way melted. Remove from heat and continue to stir until chips are completely melted. If they don't melt within 3-4 minutes of stirring, return to simmering pot for another 30-60 seconds.
When white chocolate is melted, drizzle it over the Chex cereal inside the bag. Fold the bag over and shake gently, but thoroughly, to finish evenly coating the Chex with the white chocolate. You may need to stick a spoon or silicone spatula in there to gently break up clumps. Once the white chocolate seems evenly distributed, sprinkle in about half the nonpareils. Fold bag over and shake a bit more. Sprinkle remaining nonpareils (and more if you like), fold bag, and shake some more.
Spread the coated and sprinkled Chex over the two wax paper lined cookie sheets and use a fork or wooden skewer to separate any that are clumped together.
Sprinkle with some more nonpareils if you still don't feel like there are enough. Poke around with the fork or skewer occasionally while they cool to avoid too many pieces stuck together, unless you think you'd like them that way. Allow white chocolate to firm up completely before transferring to an airtight container.
Makes 6 cups
|Happy Chex dressed up for Valentine's Day|