Best Dulce De Leche Cheerios Snack Mix Recipes

NO-BAKE DULCE DE LECHE SNACK BARS

Steps:

• Spray 13x9-inch pan with cooking spray. In large bowl, mix cereal, banana chips, almonds, pepitas and cranberries; set aside.
• In 1-quart saucepan, heat all Syrup ingredients over low heat, stirring occasionally, until butter is melted and sugar is dissolved. Pour over cereal mixture; gently toss to coat. Press in pan; cool 30 minutes. For bars, cut into 5 rows by 3 rows. Store tightly covered.

ORVILLE SNACK MIX RECIPE - (3.8/5)

Steps:

• Combine onion salt, garlic powder and Hidden Valley Ranch in Orville Redenbacher oil. Shake well. Combine all other ingredients together in large bag. Pour liquid over crackers and let set overnight.

DILL RITZ SNACK MIX RECIPE

Steps:

• Combine last 4 ingredients then toss with crackers. Refrigerate thoroughly before serving.

DULCE DE LECHE POPCORN BALLS

Steps:

• In large bowl, mix popcorn and cereal; set aside. In 1-quart saucepan, melt marshmallows and 3 tablespoons of the butter over low heat, stirring occasionally, until marshmallows are melted and mixture is smooth. Pour over popcorn mixture; stir until well blended. Spray hands with cooking spray. Shape popcorn mixture into 20 (2-inch) balls; place on ungreased cookie sheet.
• In small microwavable bowl, microwave remaining butter and the chocolate chips uncovered on High about 30 seconds, stirring every 15 seconds, until melted and smooth; cool 2 minutes. In 1-pint resealable food-storage plastic bag, carefully spoon melted chocolate; seal bag. Cut small opening diagonally across bottom corner of bag; pipe chocolate over tops and sides of popcorn balls. Let stand 5 minutes or until chocolate sets. Wrap individually in plastic wrap, or in food-storage plastic bags; tie with ribbon or raffia.

CHEX CARAMEL CORN RECIPE - (4.3/5)

Steps:

• Heat oven to 250°F. Remove and discard unpopped kernels from popped popcorn. Mix cereals, popcorn, Chinese noodles and peanuts in a large roasting pan; set aside. Heat butter, sugar, corn syrup and to boiling in a 2-Quart saucepan* over medium heat, stirring frequently. *or you can heat in a microwave, if you prefer. Add the vanilla (I prefer to add this once the caramel is hot, to keep the vanilla flavor more intense.) Pour over cereal mixture, stirring until evenly coated. Bake 45 minutes, stirring every 15 minutes. Spread on waxed or parchment paper to cool, stirring occasionally to break up. Store in an airtight container. Tasting notes: I would think that substituting pecans or even cashews for peanuts would be really good, too!

DULCE DE LECHE CHEERIOS® BARS

Steps:

• Heat oven to 350°F. In medium bowl, mix cracker crumbs, pecans and melted butter. Press in bottom of ungreased 13x9-inch pan.
• Sprinkle cereal and pretzels over crust. Layer vanilla chips, chocolate chips and coconut over pretzels. Pour condensed milk evenly over top.
• Bake 25 minutes or until lightly browned. Cool completely, about 45 minutes. For bars, cut into 5 rows by 4 rows. Store covered at room temperature.

GARBAGE BAG SNACK MIX RECIPE - (3.9/5)

Steps:

• Pour all except cheese puffs, popcorn oil and garlic salt into double lined garbage bags. Pour 1/2 oil on top. Shake to mix. Pour remaining oil and shake to mix. Add garlic salt. Shake. Add cheese puffs. Shake. Set 24 hours, shaking every couple of hours.

DULCE DE LECHE CHEERIOS® SNACK MIX RECIPE - (4.9/5)

Steps:

• In large bowl, mix all ingredients. Store in airtight container. 1 Serving (1 Serving)Calories 230(Calories from Fat 80),Total Fat 9g(Saturated Fat 2 1/2g,Trans Fat 0g),Cholesterol 0mg;Sodium 240mg;Total Carbohydrate 32g(Dietary Fiber 2g,Sugars 17g),Protein 4g