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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Love snacks that are both sweet and salty? Here is a quick-to-make treat for you. Here are some notes from the Betty Crocker Kitchen: Time Saver - Use your microwave to melt the candy coating. Place the chunks in a 4-cup microwavable measuring cup or 1-quart microwavable casserole. Microwave uncovered on High 1 minute 30 seconds to 2 minutes 30 seconds, stirring every 30 seconds, until almost melted, then stir until smooth. Success - If you have an extra set of hands in the kitchen, your helper can mix the dry ingredients while you melt the candy coating and chocolate chips, then can help break up the treat after it sets. Substitution - Peanuts make an easy stand-in for the cashews. Ingredients:
4 cups rice chex |
2 cups pretzel sticks, coarsely broken |
1 cup cashews, coarsely chopped |
0.5 (16 ounce) package vanilla candy coating (almond bark) |
1/2 cup semi-sweet chocolate chips |
Directions:
1. Spray with cooking spray or grease 13x9-inch pan. In large bowl, mix cereal, pretzels and cashews.
2. In 2-quart saucepan, melt candy coating over low heat, stirring constantly. Pour over cereal mixture, stirring until evenly coated. Press in pan; cool slightly.
3. In microwavable bowl, microwave chocolate chips uncovered on High about 1 minute or until chocolate can be stirred smooth (bowl will be hot). Drizzle chocolate over snack. Let stand about 30 minutes or until chocolate is set. Break into clusters. Store in airtight container.
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