CHOCOLATE PECAN PIE SNACK MIX
My crowd-pleasing party mix is buttery, chocolaty and nutty. The recipe yields a party-sized portion, but I recommend keeping it covered so it doesn't disappear before the event. -Annette Niemiec, Scottsdale, Arizona
Provided by Taste of Home
Categories Snacks
Time 25m
Yield 4 quarts.
Number Of Ingredients 10
Steps:
- In a large bowl, combine cereals and pecans. In a small microwave-safe bowl, combine brown sugar, butter and corn syrup. Microwave, uncovered, on high for 2 minutes, stirring once. Whisk in baking soda. Pour over cereal mixture; toss to coat., Cook the cereal mixture in batches on high in a microwave-safe bowl for 3 minutes, stirring every minute. Spread onto waxed paper-lined baking sheets to cool completely. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cereal mixture; refrigerate until set., Break into pieces. Store in an airtight container at room temperature.
Nutrition Facts : Calories 350 calories, Fat 19g fat (7g saturated fat), Cholesterol 12mg cholesterol, Sodium 223mg sodium, Carbohydrate 47g carbohydrate (30g sugars, Fiber 3g fiber), Protein 3g protein.
CANDIED PECAN CHEX™ MIX
Steps:
- Preheat oven to 300° F. Line two large baking sheets with parchment paper.
- In a mixing bowl, whisk together sugars, cinnamon, salt and cayenne until evenly combined; set aside. In second large mixing bowl, combine Chex™, pecans and pretzels. Add in the egg whites, and toss for 1-2 minutes, or until the mixture is evenly coated. Add the sugar mixture, and continue tossing until the mixture is evenly coated.
- Spread the mixture out evenly on the two prepared baking sheets. Bake for 20 minutes, then remove from the oven and toss the mixture for even cooking, breaking up chunks if needed. Bake for an additional 20-25 minutes, or until the mixture is crisping up and is no longer moist. (It will continue to crisp as it cools.) Remove from the oven and place on a cooling rack until the mix reaches room temperature.
- Break the mix up into small pieces if desired, then serve immediately or store in a sealed container for up to 2 weeks.
Nutrition Facts : Calories 220, Carbohydrate 23 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 10 g, TransFat 0 g
MINI PECAN PIE CHEESECAKES
The best of two favorite desserts, together at last and in miniature form! Serve at room temperature, or cover and chill up to 2 days.
Provided by Julie Hubert
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 3h15m
Yield 10
Number Of Ingredients 17
Steps:
- Grease a 12-cup muffin tin generously with melted butter, including the entire top of the pan.
- Dust a flat work surface with flour. Unroll 1 pie crust at a time, refrigerating the other while you work. Cut into 4 circles using a 4-inch round cookie cutter. Roll dough scraps into a ball; roll out and cut out 1 more circle. Repeat with the remaining crust to yield 10 circles total.
- Place dough circles into the muffin cups, working quickly, by pressing down centers and ensuring dough is in full contact with the sides. Smooth down the top edges so the mini pie shells are uniform and even with the top of each cup. Refrigerate until ready to use.
- Beat cream cheese, 1/2 cup brown sugar, 1 egg, 1 tablespoon bourbon, 1 teaspoon vanilla extract, and 1/4 teaspoon sea salt in a bowl using an electric mixer until cheesecake mixture is well combined and no lumps remain, scraping down sides of the bowl as necessary.
- Whisk corn syrup, 1/3 cup brown sugar, 1 egg, 1 tablespoon bourbon, 1 teaspoon vanilla extract, and 1/4 teaspoon sea salt together in a separate bowl to make the pecan pie filling.
- Preheat oven to 350 degrees F (175 degrees C). Move oven rack to the lowest part of the oven.
- Fill the chilled crusts 2/3-full with the cheesecake mixture using an ice cream scoop with a lever. Knock the bottom of the muffin tin onto the counter to expel air bubbles. Top each pie with 1 tablespoon chopped pecans; fill to the top with pecan pie filling. Garnish the center of each pie with a pecan half.
- Bake on the lowest rack in the preheated oven until puffed and golden, about 40 minutes. Cool on a wire rack for at least 2 hours.
Nutrition Facts : Calories 471.2 calories, Carbohydrate 46.3 g, Cholesterol 64.9 mg, Fat 29.2 g, Fiber 2.3 g, Protein 6.2 g, SaturatedFat 9.7 g, Sodium 382.9 mg, Sugar 21.4 g
CHRISTMAS CHEX™ PARTY MIX
A sweet holiday snack mix finished with a dusting of powdered sugar and inspired by a winter snow day. Chex™ cereal, marshmallows and pretzel twists are coated in vanilla almond bark and sprinkles and tossed with holiday-colored chocolate candies.
Provided by By Betty Crocker Kitchens
Categories Snack
Time 35m
Yield 24
Number Of Ingredients 7
Steps:
- Line large rimmed cookie sheet with waxed paper. In large bowl, mix cereal, marshmallows and pretzels.
- In medium microwavable bowl, microwave candy coating uncovered on High 60 to 90 seconds, stirring after 1 minute, until almost melted. Stir until smooth. Pour onto cereal mixture; mix well.
- Spread on cookie sheet; sprinkle with holiday sprinkles, and cool completely, about 15 minutes. Break into bite-size pieces.
- In 2-quart resealable food-storage plastic bag, add coated cereal pieces and powdered sugar. Seal bag; shake to coat. Remove from bag; discard any remaining powdered sugar.
- In large serving bowl, mix coated cereal mixture and chocolate candies.
Nutrition Facts : Calories 190, Carbohydrate 27 g, Cholesterol 0 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 19 g, TransFat 0 g
PARTY PECAN PIES
Though they're small, Judy Theriot's pleasing "pies" are packed with flavor and sized right for a buffet. What's more, writes Judy from Pierre Part, Louisiana, "They can be stored in the freezer to make party or gift preparations that much easier."
Provided by Taste of Home
Categories Appetizers Desserts
Time 40m
Yield about 4 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, beat butter and cream cheese until fluffy. Gradually add flour and mix well. Cover and chill for 1 hour. , Press tablespoonfuls of dough onto the bottom and up the sides of ungreased miniature muffin cups to form shells; set aside. Combine filling ingredients in a bowl. Spoon about 1 heaping teaspoon into each shell. , Bake at 325° for 25-30 minutes or until crust is brown and filling is set. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts :
PEPPY CHEX® PARTY MIX
The classic party mix you love gets a spicy makeover in this recipe with the added splash of red pepper sauce.
Provided by Betty Crocker Kitchens
Categories Snack
Time 1h30m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 250°F.
- In ungreased large roasting pan, melt butter in oven. Stir in Worcestershire sauce, seasoned salt and pepper sauce. Gradually stir in remaining ingredients until evenly coated.
- Bake uncovered 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.
Nutrition Facts : Calories 140, Carbohydrate 17 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 2 g, TransFat 0 g
PECAN PARTY MIX
Steps:
- Preheat oven to 350. combine rice chex, crispix and pecans in a 9x13 pan. Boil and stir for 2 min. the brown sugar and butter. Pour mixture over cereal mix. Bake for 8 min. Stir frequently while mixture is cooling.
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- In a medium saucepan over medium-high heat, combine brown sugar, corn syrup, and butter. Bring to a boil while stirring occasionally.
- Remove from heat and stir in vanilla and baking soda. Pour over cereal mixture and stir until evenly coated.
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- Pour cereal mixture in the pan and spread out evenly. Bake for 1 hour, stirring every 15 minutes.
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