From BHG All Time Favorites 2013 Cookbook

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Name: White Chocolate Snack Mix
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 56
Cuisine: not set
Ingredients: 2 cups bite-size wheat or rice square cereal; 2 cups broken graham crackers; 2 cups pretzel sticks; 2 cups broken rice cakes; 1 cup tiny marshmallows; 1 cup raisins or mixed dried fruit bits; 1 cup whole or slivered almonds or cashews; 1 lb. white baking chocolate chopped; 1/3 cup whipping cream; 1 TBSP light-color corn syrup; 1/2 TSP almond extract

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INGREDIENTS

2 cups bite-size wheat or rice square cereal
2 cups broken graham crackers
2 cups pretzel sticks
2 cups broken rice cakes
1 cup tiny marshmallows
1 cup raisins or mixed dried fruit bits
1 cup whole or slivered almonds or cashews
1 lb. white baking chocolate ; chopped
1/3 cup whipping cream
1 TBSP light-color corn syrup
1/2 TSP almond extract

Servings

INSTRUCTIONS

1. Line an extra-large baking sheet with waxed paper or parchment paper; set aside. In a large bowl gently combine cereal, graham crackers, pretzels, rice cakes, marshmallows, raisins, and nuts.

2. In a medium saucepan combine white chocolate, cream, and corn syrup. cook and stir over low heat until nearly melted; remove from heat and stir gently until smooth. Stir in almond extract.

3. Pour warm chocolate mixture over cereal mixture; toss gently to coat. Immediately spread mixture onto the prepared baking sheet. Cool until chocolate is set (up to 12 hours). Break into pieces as needed. Store in an airtight container for up to 3 days.

NOTES

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White Chocolate Snack Mix

2 cups bite-size wheat or rice square cereal
2 cups broken graham crackers
2 cups pretzel sticks
2 cups broken rice cakes
1 cup tiny marshmallows
1 cup raisins or mixed dried fruit bits
1 cup whole or slivered almonds or cashews
1 lb. white baking chocolate chopped
1/3 cup whipping cream
1 TBSP light-color corn syrup
1/2 TSP almond extract

1. Line an extra-large baking sheet with waxed paper or parchment paper; set aside. In a large bowl gently combine cereal, graham crackers, pretzels, rice cakes, marshmallows, raisins, and nuts.
2. In a medium saucepan combine white chocolate, cream, and corn syrup. cook and stir over low heat until nearly melted; remove from heat and stir gently until smooth. Stir in almond extract.
3. Pour warm chocolate mixture over cereal mixture; toss gently to coat. Immediately spread mixture onto the prepared baking sheet. Cool until chocolate is set (up to 12 hours). Break into pieces as needed. Store in an airtight container for up to 3 days.

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Nutrition

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Serving Size: 1 Serving (20g)
Recipe Makes: 56 Servings

Calories: 84
Calories from Fat: 41 (49%)

Amt Per Serving		% DV

	Total Fat 4.6g	6 %
	Saturated Fat 2.7g	14 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 0.2g
Cholesterol 0.5mg		0 %
Sodium 21.5mg		1 %
Potassium 102.2mg		3 %
Total Carbohydrate 12.2g		4 %
	Dietary Fiber 2g	8 %
	Sugars, other 10.2g
Protein 2g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 84

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