Reindeer Chow
Servings: 8 servings
Ingredients
- 6 cups Chex cereal
- 1 cup semi-sweet chocolate chips (we used mini)
- ½ cup creamy peanut butter
- 1 ½ cups powdered sugar
- ½ cup Andes mint chocolates, chopped
- ½ cup Sno-Caps candy
- ½ cup red and green mini marshmallows
Instructions
- Place the Chex cereal into a large mixing bowl and set aside.
- In a smaller, microwave safe bowl, combine the chocolate chips and peanut butter. Heat in the microwave in 20 second increments, stirring between each set until the chocolate is melted. Stir well.
- Pour the chocolate mixture over the Chex and very gently, stir until all the cereal is coated in chocolate.
- Sprinkle about ½ cup of powdered sugar over the top of the cereal then place the rest into a gallon sized zipper bag. Scoop the cereal into the bag, close and shake well. All the cereal should be coated in sugar. If there's any clumps, gently separate.
- Spread the coated cereal onto a baking sheet and allow it to cool and get crispy. Pour the Andes mints, Snow Caps and mini marshmallows over the top. Serve and enjoy.
Notes
- The cereal can be left to crisp for about 30 minutes. When finished, place into an airtight container and leave it on the counter for up to 5 days.
- If the cereal is too sticky, add some more powdered sugar and shake to combine again.
- We used half the chow for the board. This makes a lot of chow.