Ingredients
- 9 C Chex
- 1 C Semi-Sweet Chocolate Chips
- 1/2 C Peanut Butter
- 1/4 C Butter
- 1 Tsp Vanilla
- 1 1/2 C Powdered Sugar
Directions
- Mix chocolate, peanut butter and butter in a microwave safe bowl.
- Melt in the microwave for 1 min on high
- Stir
- Melt for about 30 more seconds
- Measure Chex into a bowl, pour chocolate (mix in vanilla) mix over Chex
- Put in a 2 gallon Zip-Lock bag.
- Add powdered sugar
- Shake to coat
Ingredients
- 1 pound almonds
- 1 egg white
- 1 teaspoon vanilla extract
- ½ cup brown sugar
- ½ cup white sugar
- ½ teaspoon salt
- 1 teaspoon cinnamon
- maybe 1 tablespoon cold water
- nonstick spray
Directions
- Preheat oven to 250F
- Beat egg white until frothy. Mix in water and vanilla to egg. Add almonds to egg mixture and fully coat the almonds.
- In a different mixing bowl, combine the brown sugar, white sugar, salt and cinnamon until well mixed.
- Sprinkle the cinnamon/sugar mixture over the almonds and stir well until all the almonds are evenly coated. Try to break up any large clumps of coating (if you don’t want to eat them later).
- Lightly grease the cookie sheet by spraying with non-stick spray or wiping with oil.
- Spread the coated almonds evenly onto the greased sheet, and gently shake the pan back and forth a few tomes so they’re in one layer. You may need to use two pans if your cookie sheet isn’t big enough.
- Place the pan in the preheated oven and roast for a total of one hour, stirring twice (20 min. intervals)
- Roast for an hour, and allow them to cool. After cooled keep them stored in an airtight container.
From Instructables.com
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