Best Lemon Pie Chex Party Mix Recipes

PARTY LEMON DROP CHEX® MIX

Steps:

• In large microwavable bowl, place cereal.
• In 4-cup microwavable measuring cup, microwave liqueur, corn syrup and vodka uncovered on High 1 to 1 1/2 minutes or until mixture boils and thickens. Pour over cereal; toss to coat. Microwave uncovered on High 3 to 4 minutes, stirring every minute, until cereal is light golden brown.
• Cool slightly; stir in crushed candy. Spread on waxed paper; cool completely. To serve, spoon mixture into small martini glasses; top each with cherry.

LEMON BUDDIES CHEX™ MIX

Steps:

• Into large bowl, measure cereal; set aside.
• In 1-quart microwavable bowl, microwave chips, lemon peel and juice uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until smooth. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
• Add powdered sugar. Seal bag; gently shake until well coated. Spread on waxed paper or foil to cool. Store in airtight container.

LEMON PIE CHEX MIX

Steps:

• Melt the white chocolate chips and butter in a microwave safe glass bowl. Heat in 15-30 second increments and stir in between until the chips are melted.
• Slice and squeeze the juice from a lemon into the bowl of melted candy, now add the lemon essential oil (or lemon extract).
• Add the Rice Chex cereal to a bowl, pour the melted candy mixture over the Chex cereal and gently stir until all of the cereal is coated.
• Add the powered sugar to an extra large zipper bag, then pour the coated cereal on top. Now shake the bag until all the cereal is coated with a nice layer of sugar.
• Pour the mixture on a large baking sheet and let it cool. Once cooled, pour in a large bowl and gently stir in the Golden Grahams.

CHEX® LEMON BUDDIES

Steps:

• Into large bowl, measure cereal; set aside.
• In 1-quart microwaveable bowl, microwave chips, butter, lemon peel and juice uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
• Add powdered sugar. Seal bag; gently shake until well coated. Spread on waxed paper or foil to cool. Store in airtight container.

LEMON ROSEMARY CHEX® MIX

Steps:

• In large microwavable bowl, microwave butter on High about 40 seconds or until melted. Stir in rosemary, lemon zest, garlic powder and salt. Add cereals, almonds and crackers; mix well.
• Microwave on High 5 to 6 minutes, stirring every 2 minutes. Spread on cookie sheet to cool. Store in airtight container.

LEMONADE CHEX® MIX

Steps:

• In large microwavable bowl, mix cereals and almonds.
• In microwavable measuring cup, microwave butter uncovered on High about 40 seconds or until melted. Stir in sugar and lemonade concentrate. Microwave uncovered on High 30 seconds; stir. Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on High about 5 minutes, stirring every 2 minutes, until mixture begins to brown.
• Spread on waxed paper or foil to cool. Store in airtight container.

LEMON CHEX MIX

Steps:

• Measure cereal into a large mixing bowl and set aside.
• n a microwaveable bowl, microwave white chocolate chips, butter, lemon zest and juice uncovered on high for 1 minute; stir.
• Microwave about 30 more seconds or until mixture can be stirred smooth.
• Pour mixture over cereal, stirring until evenly coated.
• Pour into a 2-gallon resealable food storage plastic bag.
• Add powdered sugar, seal bag and shake until all the cereal is well-coated.

LEMON PIE WITH RICE CHEX® CRUST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir cereal, sugar, and cinnamon together in a bowl; stir in melted butter until mixture is thoroughly moistened. Press mixture onto bottom and up sides of a 9-inch pie plate using a small, dry measuring cup. Bake in preheated oven until crust is browned and crisp, about 17 minutes. Transfer to a wire rack and let cool 15 minutes.
• Whisk whole eggs, yolks, lemon juice, butter, and sugar together in a heat-proof bowl set over a pan of simmering water. Whisk until egg mixture is as thick as honey, 5 to 8 minutes. Remove from heat and strain mixture through a fine-mesh sieve into a bowl. Let cool 30 minutes.
• Beat heavy cream in a bowl with an electric mixer at medium speed until stiff peaks form; gently fold into lemon mixture. Spoon into pie crust and chill 1 hour. Sprinkle with lemon zest.