SNACK MIXES 4

REINDEER CHOW
We really liked this.  Couldn't find the sugar cookie pop-tarts.  Used brown sugar pop tarts.  Kids had fun helping me make.  We broke pretzel sticks in half.

Santa’s helpers will enjoy this sweet-and-salty snack mix featuring Pop-Tarts® Sugar Cookie toaster pastries, Kellogg's® Crispix® cereal, pretzels, cashews, candy, peanuts and white chocolate.

https://www.kelloggsfamilyrewards.com/en_US/recipes/reindeer-chow-recipe.html?version=VERSION23_K23&PID=25867138&utm_source=newsletter102416&utm_medium=newsletter&utm_term=hero_30daysofcheer_day23_1217_get_recipe_button_section&utm_campaign=30DAYSOFCHEER_TRIGGER

4 cups Kellogg's® Crispix® cereal Buy Now
2 cups thin pretzel sticks
4 Pop-Tarts® Frosted Sugar Cookie toaster pastries Limited Edition Buy Now
2 cups dry roasted cashews or dry roasted peanuts
1 package (12.6 oz.) candy-coated chocolate pieces
1 package (12 oz.) white chocolate morsels
1 tablespoon shortening
Directions:

1. In large bowl combine KELLOGGS CRISPIX cereal, pretzels, KELLOGGS POP-TARTS Frosted Sugar Cookie toaster pastry pieces, cashews and candy-coated chocolate pieces. Set aside.

2. In small saucepan combine white chocolate morsels and shortening. Cook and stir over low heat until melted. Drizzle over cereal mixture. Toss until coated. Spread on large piece of foil. Let stand at room temperature about 15 minutes or until chocolate is set.

3. Break cereal mixture into pieces, if necessary. Store in airtight container for up to 1 week.

SNACK MIXES 3

BUNNY BAIT

Kambria sent this to me thinking we might like it.  Um yeah!  It is highly addictive.  So, so good.  Makes a full cookie sheet.  I made it to take to Primary but they ended up not needing it so we took to play with us Charlie and Chocolate Factory (Pleasant Hill Theater).  Everyone liked it.  Good without M&M too. I could eat a gallon size bag of this stuff.  Easy to double.

2 cups pretzels
1 bag popped white popcorn
1 package Almond Bark white melting chocolate
1 bag of festive M&M’s
2 cups of Chex cereal
1 container of sprinkles
Spread pretzels , popcorn and Chex on an foil covered bakinig sheet and drizzle white chocolate over the mixture ... Gently stir to coat evenly ... Add sprinkles but don’t stir it anymore or the sprinkles will be coated with chocolate and turn white ... Let harden on cookie sheets and then break apart and add M&M’s to the finished mixture ...

The ideas for packaging are endless , cute bags to give away as favors or just put it in a big bowl and it will be a hit !! 

BACON FLUFFERNUTTER PUPPY CHOW

I made this summer 2016 - camping and our Arizona trip.  We really liked it. 

http://breadboozebacon.com/bacon-fluffernutter-puppy-chow/

• ¼ cup unsalted butter
• ¼ cup creamy peanut butter
• ¼ cup marshmallow cream/fluff
• 1 cup peanut butter chips
• 8 cups rice cereal squares (like Chex)
• 1 cup powdered sugar
• 5 strips bacon, cooked crispy and crumbled
• 
  

1. Add the butter, peanut butter, marshmallow cream, and peanut butter chips to a microwave safe bowl.
2. Heat the bowl for 1 minute in your microwave. Carefully remove the bowl and stir until the chips begin to melt. Heat for another 45 seconds. Carefully remove the bowl from the microwave and stir the peanut butter mixture until smooth. (You'll have a few lumps from the marshmallow, that's okay.)
3. Add the rice cereal to a large mixing bowl. Pour the peanut butter mixture over the cereal. Use a spoon or spatula to stir the cereal until it is completely coated in the peanut butter.
4. Transfer the cereal to a gallon-sized Ziploc bag.
5. Add powdered sugar and bacon to the Ziploc bag. Seal the bag and shake vigorously until the cereal is completely coated in the sugar.
6. Transfer to a serving bowl, or refrigerate until ready to serve.

For a little extra marshmallow flavor, add 1 cup of mini marshmallows to the Ziploc bag before shaking!

Sugared Corn Pops Recipe

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: 3 quarts

http://fabulesslyfrugal.com/sugared-corn-pops-recipe/

This is really good, but sweet.  You find the corn pops in chip isle.  The bag I got was 2 quarts (measured at home) so I halved the recipe.  Would be fun to make and hand out for holiday gifts for friends etc.

Ingredients

• 3 quarts corn pops (found in chip isle)
• 1 cup granulated sugar
• 1/2 cup butter, cut into chunks
• 2 tablespoons light corn syrup
• 1 tablespoon water
• 1 teaspoon vanilla

Instructions

1. Preheat oven to 200 degress. Spray a rimmed baking sheet with nonstick cooking spray or use a silicone baking mat. Measure out the corn pops and place them in a large bowl. Set aside.
2. In a medium saucepan, heat sugar, butter, corn syrup and water over medium heat until it begins to bubble, stirring regularly. Then boil for 4 minutes, stirring constantly. Remove from heat and stir in the vanilla.
3. Pour the syrup mixture over the corn pops and stir gently for a few minutes to coat. Transfer corn pops to the prepared baking sheet and spread them out evenly. Bake for 10 minutes.
4. Let cool, then break apart the pieces and serve.

Notes

This recipe doubles nicely!

LOADED M&M OREO COOKIE BARS

This is a fun cookie bar loaded with Oreo cookies and M&M candies!

These cookie bars are an especially fun treat for kids! My kids love the bright colors of the M&M’s and can’t resist these candy- and cookie-filled bars. Of course, plenty of adults can’t resist them either.

I liked these more than I thought I would. If I remember right we made them for Scott's birthday.

Take your favorite blondies recipe and add whatever cookies and candies you have around the house for a fun treat! I tried a few different recipes and decided that this particular blondies recipe has a great flavor and texture.

Instead of Oreo cookies and M&M’s, you can try adding chopped nuts, chocolate chips, dried fruit, pretzels, chopped candy bars, or whatever other sweets you love and have hanging out in the cupboards.

If you have a large microwave-safe bowl, you can melt the butter in the microwave while it is already in the mixing bowl. Save yourself a dirty dish when you can, right?

I use a gallon-size resealable bag and a rolling pin to coarsely crush the Oreo cookies. I like keeping most of the Oreo cookies in big chunks for some extra texture and variance in the blondies batter. Use a rubber spatula to fold the additions into the batter and avoid over-mixing.

Spread the batter into a foil-lined and sprayed pan, then sprinkle the candies evenly all over the top. When making cookie bars and more, a foil-lined pan is awesome because the foil sling allows for easy removal from the pan. Once removed, it is super easy to cut the cookies into bars.

I actually happen to have a 14″ rocker-style pizza cutter that makes cutting cookie bars even easier and faster. Who knew it would be so handy!

Print

Loaded M&M Oreo Cookie Bars

Rating: 5

Yield: 9x13 pan, about 24 cookie bars

Ingredients

• 12 tablespoons unsalted butter
• 1 1/2 cups (10.5 ounces) brown sugar
• 1 1/2 teaspoons vanilla
• 2 large eggs
• 1 1/2 cups (7.5 ounces) all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 30 Oreo cookies, coarsely chopped (or 2 cups other mix-in)
• 1 cup M&M's (or small pieces of other candy)

Instructions

1. Preheat oven to 350 degrees F. Line a 9x13 baking dish or pan with foil and spray with nonstick cooking spray.
2. In a large microwave-safe bowl, heat the butter in the microwave until melted. Remove from microwave and whisk in the sugar and vanilla. Then add the eggs and mix until smooth.
3. In a medium bowl, whisk together the flour, baking powder, and salt. Then add the dry ingredients to the wet and stir until just combined; don't overmix. With a rubber spatula, fold in the crushed Oreo cookies (or about 2 cups of other crushed cookies or candy).
4. Scrape the batter into the prepared pan, smoothing the top with the spatula. Sprinkle the M&M's (or other small pieces of candy) over the top evenly and lightly press them down into the surface of the batter.
5. Bake for about 30-40 minutes, or until the top is firm, cracked, and golden. Baking times may vary depending on the mix-ins and the type of pan. A toothpick inserted into the center should come out clean or have moist crumbs attached, but not gooey batter. Transfer pan to a cooling rack and allow bars to cool in the pan for at least 30 minutes. Then remove the bars from the pan (by lifting the foil out), cut them into bars, and serve.

Notes

Store in an airtight container at room temperature for up to 5 days, or in the freezer for a few months.

MOM'S (not mine) NO-BAKE CRAZY COOKIES

MOM'S (not mine) NO-BAKE CRAZY COOKIES
These were super yummy!  Nice change from the normal no-bake cookies.  Perfect for a summer FHE treat.

Mom’s No-Bake Crazy Cookies of Incomparable Delight

Makes about 2 dozen cookies, depending on the size of your scoops

1 cup natural peanut butter
3 cups oatmeal 
2 cups of sugar
4 tbsp unsweetened cocoa powder (Dutch-pressed if you have it)
1 stick of butter
½ cup milk
1 cup nuts (optional – if using, try walnut or pecan pieces)
Whatever filler you like—coconut, M&Ms, chocolate chips, raisins. . .

Bring the sugar, cocoa, butter, and milk to a simmer in a large pan, stirring or whisking until the sugar is dissolved and the ingredients are combined. When combined, remove from heat and add in the rest of the ingredients, stirring until it all comes together. The “dough” will be sticky and smell like a dream come true. Scoop pieces of the dough big as you like onto waxed paper and let cool. When cool, they’ll be less sticky and quite easy to handle. Dangerously easy. Enjoy with a tall glass of milk while catching up with your loved ones.

In one of 24 cookies: 207 calories, 10 g fat, 10.6 mg cholesterol, 59 mg sodium, 23 mg potassium, 26 carbohydrates, 17.5 g cookies, 4 g protein.