Best Crispy Chip Candy Mix Recipes

CANDY COATED CRISPIX MIX

Steps:

• Preheat the oven to 200 degrees F. Line a large baking sheet with parchment paper or aluminum foil sprayed with cooking spray. Combine the Crispix cereal and peanuts in a very large bowl and set aside.
• Combine the butter, sugar, corn syrup, and salt in a medium saucepan over medium-high heat. Cook, stirring constantly with a wooden spoon, for 5 minutes.
• Add the baking soda and stir well. The mixture will foam up a bit. Immediately pour over the cereal and peanuts, stirring to evenly coat the cereal with the candy mixture. It's okay if not every piece gets coated. This step is to distribute the candy coating as evenly as possible, but you don't want to crush the cereal by stirring too much or too vigorously.
• Dump the coated cereal mixture onto the prepared baking sheet. Bake for 1 hour, using a spatula or large wooden spoon to turn the snack mix over every 15 minutes or so. The low heat keeps the candy coating soft and sticky and turning helps most of the cereal eventually get evenly coated, while also drying it out a bit.
• Remove from the oven and cool for 15 to 20 minutes until cool enough to add the M&M's without them melting. Store in an airtight container at room temperature for up to about 1 week.

CANDY COATED CRISPIX SNACK MIX ---- PLUS A FUN WAY TO DECORATE A PRINGLE CAN FOR YOUR COOKIE EXCHANGES

Steps:

• In a large bowl, empty the cereal and the peanuts. In a saucepan on the stove melt the butter, sugar, syrup and salt. Bring to a boil and boil for 5 minutes stirring constantly. Add the baking soda, stir, ingredients will foam and become frothy. Pour mixture over the cereal and peanuts. Mix quickly but carefully. You don't want to smash all of the cereal. Spread onto a cookie sheet lined with non-stick foil or sprayed with non-stick cooking spray. Bake at 200 degrees for one hour, turning mix over every 15 minutes. When mix has cooled, add the M&M's. I usually use dark chocolate ones, because those are my favorite. But this time, I used pretzel ones and dark chocolate.

SWEET PARTY MIX

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Lightly grease a large roasting pan.
• In a large bowl, mix crispy corn and rice cereal, slivered almonds and toasted, chopped pecans.
• In a medium saucepan over medium heat, melt the butter and mix with dark corn syrup and light brown sugar. Pour the mixture over the crispy corn and rice cereal mixture. Stir and shake to coat all the nuts and cereal.
• Pour the coated mixture into the prepared roasting pan. Stirring approximately every 15 minutes, cook 1 hour in the preheated oven. Cool on wax paper, and store in airtight containers.

WHITE CHOCOLATE CRISPIX MIX

Steps:

• In the largest pot, put the first 5 dry ingredients.
• Melt the white chocolate disc in the microwave.
• Pour melted chocolate over dry mix and toss with your hands until well coated.
• Spread mix out on wax paper to dry.
• Break apart and store in ziplock storage bags.
• Yum!

CARAMEL CRISPIX® MIX

Steps:

• Bring butter, brown sugar, and corn syrup to a boil.
• Boil 2 minutes.
• Remove from heat and add baking soda (it will foam).
• Put the cereal in a large bowl and pour the boiled mixture over the cereal and stir to coat.
• Bake 1 hour at 200-250F degrees.
• Stir every 15 minutes.
• You may add nuts if you desire.

CANDY SNACK MIX

Steps:

• In a large bowl, combine the peanuts, cereal and raisins. In a microwave, melt the butter, candy coating and peanut butter; stir until smooth. Pour over cereal mixture and toss to coat. , Working in batches, place sugar in a large bag; add coated mixture. Close bag and shake to coat. Spread onto baking sheets; sprinkle with M&M's. When cool, store in airtight containers.

HONEY-GLAZED CRISPY SNACK MIX

Steps:

• In a large bowl, combine the cereal, pretzels and pecans; set aside. In a small saucepan, melt butter; stir in honey until well blended. Pour over cereal mixture and stir to coat. Spread into two greased 15x10x1-in. baking pans. Bake at 350° for 12-15 minutes or until mixture is lightly glazed, stirring occasionally. Cool in pan for 3 minutes; remove from pan and spread on waxed paper to cool completely. Store in an airtight container.