Lunch: Peppermint Bark Reindeer Chow
Recipe by Candace Braun Davison This mix will last over a week if stored in a plastic, resealable bag at room temperature (or refrigerated).
Ingredients
1 c. semisweet chocolate chips
1 tbsp. butter
4 c. Rice Chex or Corn Chex cereal
1 c. crumbled peppermint bark
1 c. powdered sugar
Instructions
Heat the chocolate chips and butter in the microwave in 20-second intervals, stirring in between, until fully melted.
Pour Chex cereal into a gallon-sized resealable bag (you may have to do this in batches). Cover with melted chocolate and crumbled peppermint bark, then seal the bag, shaking the bag until the cereal is fully covered in chocolate. Open the bag and pour in the powdered sugar. Seal the bag and toss again, until the chocolatey cereal is now covered in sugar.
Serve immediately, or spread in an even layer onto a parchment-lined baking sheet and refrigerate for 20-30 minutes, or until chocolate has hardened, if you like crunchier, more chocolate-bar-esque treats.
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Nutrition Facts
Serving Size: 10
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
