(Chex) Peanut Butter Snack Mix
Recipe Description
Another easy-to-make Chex mixture. Peanut butter lovers will like this one! Original recipe by Holly Clegg. I clipped the recipe from a newspaper supplement.
Preparation Steps:I lined a jelly roll pan with Reynolds Wrap RELEASE non-stick foil and made 4 (consecutive) batches and used the same pan for all 4 batches - just wiped the foil off between batches. The RELEASE foil made for quick clean-up. Don't double the recipe or your mixture won't bake properly.
Level of Difficulty:Easy
Time Needed:1 hr. 40 min.
Ingredients:3 T. honey (I used low-glycemic agave nectar)
2 T. butter
3 T. peanut butter
4 c. Chex cereal (assorted wheat and corn - rice will also work - one kind or a mixture - your choice)
2 c. mini pretzels
1/3 c. dry-roasted peanuts
Serves:2 T. butter
3 T. peanut butter
4 c. Chex cereal (assorted wheat and corn - rice will also work - one kind or a mixture - your choice)
2 c. mini pretzels
1/3 c. dry-roasted peanuts
Directions:1. Preheat oven to 175°F.
2. Combine honey, butter and peanut butter in a microwave-safe bowl. Heat until smooth. Combine cereal, pretzels and peanuts in a large bowl. Pour peanut butter mixture over cereal mixture and toss to coat. Spread on baking sheet and bake 1-1/2 hours. Makes 6 cups.
Store in the refrigerator.
Nutrition per 3/4 cup serving:
270 calories, 11 g. fat, 10mg cholesterol, 7g protein, 40g carbs., 4g fiber, 530mg sodium
2. Combine honey, butter and peanut butter in a microwave-safe bowl. Heat until smooth. Combine cereal, pretzels and peanuts in a large bowl. Pour peanut butter mixture over cereal mixture and toss to coat. Spread on baking sheet and bake 1-1/2 hours. Makes 6 cups.
Store in the refrigerator.
Nutrition per 3/4 cup serving:
270 calories, 11 g. fat, 10mg cholesterol, 7g protein, 40g carbs., 4g fiber, 530mg sodium