White Chocolate Snack Mix Recipes

Steps:

• In a large bowl, combine the first five ingredients; set aside. In a microwave-safe bowl, heat chips and oil at 70% power for 1 minute, stirring once. Microwave on high for 5 seconds; stir until smooth. , Pour over cereal mixture and mix well. Spread onto three waxed paper-lined baking sheets. Cool; break apart. Store in an airtight container.

Steps:

• In a double boiler, combine the chocolate chips, butter, coffee liqueur, instant espresso, vanilla and nutmeg. Heat until the chocolate melts, stirring the mixture until smooth and blended.
• Put the confectioners' sugar in a large resealable bag. Combine the rice cereal and popcorn in a large bowl.
• While stirring, slowly pour the melted chocolate mixture over the cereal mixture; mix until everything is well coated. Transfer to the resealable bag with the confectioners' sugar and shake the bag to coat everything with the sugar. Store in an airtight container or clean resealable bag.

Steps:

• In a large bowl, combine the first 6 ingredients. In a microwave or heavy saucepan over low heat, melt baking chips with oil; stir until smooth., Pour over popcorn mixture and toss to coat. Immediately spread onto 2 baking sheets; let stand until set, about 2 hours. Store in airtight containers.

Steps:

• Line 3 baking sheets with waxed paper or parchment. Set aside.
• In a large bowl, combine mini pretzels, toasted oat cereal, crispy corn cereal squares, salted peanuts, and candy-coated chocolate pieces. Set aside.
• In a microwave-safe bowl, heat chips and oil on medium-high for 2 minutes, stirring once. Microwave on high for 10 seconds; stir until smooth. Pour over cereal mixture and mix well.
• Spread onto prepared baking sheets. Cool; break apart. Store in an airtight container.

Steps:

• Pulse the freeze-dried strawberries in a food processor until very finely ground and powdered in texture. Alternatively, place in a resealable bag and crush with your hands or a rolling pin until very finely and evenly ground and powdered in texture. Transfer to a small bowl and whisk in the confectioners' sugar until combined. Set aside.
• Pour the crisp rice cereal squares and honey whole-grain oat cereal into a large bowl. Put the chopped white chocolate in a medium microwave safe bowl. Microwave at 50% power in 15-second intervals, stirring occasionally, until just melted and smooth, about 1 minute. Pour the melted chocolate over the cereal mixture, then gently toss with a rubber spatula until evenly coated. Pour the strawberry-sugar mixture over the chocolate-coated cereal, then toss again until every piece is nicely coated and pink. Stir in the candy-coated chocolate and sprinkles. Store in an airtight container for up to 5 days.

Steps:

• Combine all ingredients except chocolate in large bowl.
• Add chocolate; toss to evenly coat popcorn mix. Spread onto baking sheet.
• Refrigerate 10 min. or until chocolate coating is firm.

Steps:

• In a large bowl mix together all ingediants, except white chocolate chips and oil.
• In a glass bowl mix together white chocolate chips and oil.
• Microwave white chocolate and oil for 1 minute, stir. Microwave for an additional 30 seconds.
• Stir white chocolate luntil completely melted.
• Pour melted white chocolate over chex mix.
• Mix very well, until all chex mix ix coated.
• Spread coated chex mix in a single lay on wax paper or tin foil.
• Let harden.
• Break up and store in an air tight container.
• ENJOY!

Steps:

• In the largest pot, put the first 5 dry ingredients.
• Melt the white chocolate disc in the microwave.
• Pour melted chocolate over dry mix and toss with your hands until well coated.
• Spread mix out on wax paper to dry.
• Break apart and store in ziplock storage bags.
• Yum!