A munchie recipe for the holiday season


By Lou Ann Thompson - Country Cooking



Hello!

I’m still in the holiday cooking mood. Like cookies, and candy, but there is also the munchie stuff.

This week’s recipe is a mix that goes by several names like, Puppy chow, and there are a few other similar names for this crunchy sweet concoction. I like making this mix and adding it to my cookie tray. It’s easy, fun, and usually it’s the first thing to disappear on the cookie tray.

I usually put a bowl in the middle of my tray with a spoon in it, or even a ladle. Depending on the size of your bowl.

I ran across this many years ago at an office carry in when I was working in Circleville. One of the guys made it and brought it in. I loved it, and as usual I wanted to make some for home, and I asked for the recipe.

He brought it in to me and I made it. It seems to be a staple with me on my cookie tray and ranks right up there with my Chex party mix.

This is simple to make, it doesn’t take a lot of time to do, just a little cooling time, and the sweet crunchiness of this is so perfect for snacking when you don’t really want a lot of sweets, just a little.

If you do this with a cookie tray to give as a gift, I have put some of this mix in a baggie to keep it separate from the cookies and candies on the tray. However, you decide to do it, it’s really a wonderful addition to a cookie tray.

Also, you can get the kids/grandkids involved with this. Put the coated mix in a Ziploc bag and let them shake it up, it’s fun to get all the pieces coated with powdered sugar!

Chocolate Party Mix

1 lb. White Chocolate (I used white chips like Nestle’s)

3 cups rice Chex cereal

3 cups cheerios

3 cups corn Chex cereal

2 cups pretzels

2 cups peanuts (I prefer cashews)

1 bag M & M’s

1 cup of confectioners’ sugar

Directions:

Melt chips in microwave in a microwave safe glass bowl. Cool slightly

Mix the Chex cereal cheerios pretzels peanuts and M&M’s.

Pour the melted chips over the mix and stir well.

Scoop it into a large baggie, and sprinkle with powdered sugar, and shake until well coated, I usually do this is small batches to make sure it gets coated well with the powdered sugar.

I usually let this cool completely on wax paper before transferring it to a Ziplock bag to keep it fresh.

Enjoy!

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By Lou Ann Thompson

Country Cooking