Best Buttery Bits And Bites Recipes

BUTTERY BITS AND BITES

Buttery Bits and Bites image

This Savory snack mix is a big hit. This is a recipe for a large batch. At my house it still doesn't last too long. I use it for hostess gifts in fancy jars too. I use whole boxes or bags of ingredients so I don't have partial packages left over. The yield may differ from what I put in the recipe. It does cook for a long while, but the result is worth it. Baking the mixture helps to evenly distribute the butter and seasonings, and really get the flavours into each tasty morsel. Note: I prefer to use corn Chex in this mixture so I will pick them up In the USA if I am there. Usually I use Aldi or other store brand as it is more cost effective.. I also use store brand 'Oat Os' instead of Cheerios for the same reason. Where I have used the plain penguin snack crackers you can substitute cheese batons, gold fish, oyster crackers or any other type of tiny crackers. Alphabet pretzels are good as well, because the size is then consistent through the whole mixture. I buy these in the USA as well because they are not sold in Loblaw's grocery stores any longer and I have not been able to locate them anywhere else in the GTA.

Provided by Cathie H.

Categories For Large Groups

Time 2h20m

Yield 20 Cups, 25 serving(s)

Number Of Ingredients 11

Ingredients

4 cups salted butter, melted
6 tablespoons Worcestershire sauce
1 1/2 tablespoons seasoning salt
1 1/2 tablespoons garlic powder
1 1/2 tablespoons onion powder
1 1/2 tablespoons celery salt
1 (365 g) box Rice Chex
1 (525 g) box plain Cheerios toasted oat cereal
1 (400 g) pretzels
2 (200 g) bags of presidents choice penguin snack crackers
3 lbs blanched and salted peanuts

Steps:

Preheat oven to 225 degrees Fahrenheit. Position rack in the centre spot.
In a 6 cup capacity bowl melt butter and add Worcestershire sauce. Stir well and set aside.
Mix all spices together in a shaker. (Empty spice jar.). Set aside.
In a very large vessel, I use a very clean kitchen sink, combine nuts, pretzels, crackers and cereal.
Ladle one ladleful of the butter mixture over the cereal mixture then sprinkle a little of the spice mixture on top. Toss to coat. Ladle another ladleful of the butter mixture over cereal, sprinkle with seasonings and toss to coat. Repeat these steps until all ingredients have been combined. This method stops clumping of spice in the Chex and Cheerios.
Divide the mixture into 2 large turkey roasting pans, either aluminium or enamel. I use both the top and bottom of a large rectangular enamel roasting pan.
Place one pan in the oven, uncovered for one hour. Stir every 20 minutes.
Now, cover the pan with foil, place back in the oven for 1 more hour, stirring every 20 minutes.
Repeat for additional pans of snack mixture.
Allow mixture to cool thoroughly before placing in air tight containers to store. This recipe freezes well.

Nutrition Facts : Calories 848.3, Fat 62.5, SaturatedFat 23.6, Cholesterol 78.1, Sodium 1327.2, Carbohydrate 61.4, Fiber 7.4, Sugar 6.1, Protein 19.1

FROSTED BUTTER RUM BRICKLE BITES

Frosted Butter Rum Brickle Bites image

The rum, real butter and toffee bits made these cookies my husband's new favorite. If you'd like them less sweet, skip the frosting and sprinkle the cookies with confectioners' sugar while still warm. -Cindy Nerat, Menominee, Michigan

Provided by Taste of Home

Categories Desserts

Time 45m

Yield about 4 dozen.

Number Of Ingredients 11

Ingredients

1 cup butter, softened
3/4 cup confectioners' sugar
2 teaspoons rum extract
1/2 teaspoon salt
2 cups all-purpose flour
1 package (8 ounces) brickle toffee bits
ICING:
1/3 cup butter, cubed
2 cups confectioners' sugar
1/2 teaspoon rum extract
2 to 3 tablespoons 2% milk

Steps:

Preheat oven to 375°. Beat first 4 ingredients until blended. Beat in flour. Stir in toffee bits. Shape dough into 1-in. balls; place 2 in. apart on parchment-lined baking sheets., Bake until edges are light brown and toffee bits begin to melt, 8-10 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., In a small heavy saucepan, melt butter over medium heat. Heat until golden brown, about 5 minutes, stirring constantly. Remove from heat; stir in confectioners' sugar, rum extract and enough milk to reach desired consistency. Spread over cookies.

Nutrition Facts : Calories 112 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 89mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.