Snickerdoodle Peanut Butter Chocolate Chex Mix Bars Recipe 475

SNICKERDOODLE PEANUT BUTTER CHOCOLATE CHEX MIX BARS RECIPE - (4.7/5)

Steps:

• In a large bowl combine the corn Chex, rice Chex, whole wheat Chex, pretzels, popcorn and nuts. Toss well. In a small bowl whisk together the melted butter, cinnamon and vanilla. Pour the butter mixture over the Chex mix and toss well with you hands until the butter and cinnamon has coated all of the Chex mix. Add the Karo syrup, peanut butter and brown sugar together in medium saucepan. Heat almost to a boil but be careful not to burn. Stir to combine the ingredients. Once the mixture begins to bubble around the edges, stir for 1 minute and then remove from the heat. Pour the peanut butter mixture over the Chex mix and toss well with a spatula. Spoon the mixture evenly among 24 cupcake mold, or one 9x13-inch pyrex dish, and lightly press the mixture together. Melt the chocolate chips in the microwave or over a double broiler. I like to microwave mine, heating on full power for 20 seconds, stir, 30 seconds again, and stir until melted. Spoon a tablespoon or so of melted chocolate over each bar. Place the trays in the fridge for 45 minutes or until ready serve. Once ready to serve use a butter knife to pop the bars up and out of their molds. To use these for Christmas add 1 cup of holiday M&M's, peanut M&M's, or regular M&M's!

SNICKERDOODLE PEANUT BUTTER CHOCOLATE CHEX MIX BARS

Steps:

• 1. Preheat oven to 325° F. Line a 9x13 inch baking pan with parchment paper or line 24 cupcake molds with paper liners.2. On a rimmed baking sheet, combine the butter and vanilla. Add the Chex cereals, pretzels, and nuts. Sprinkle over the sugar and cinnamon, then toss well to coat. Spread the mix in an even layer. Bake 15 minutes, tossing halfway through, until toasted. 3. Meanwhile, melt together the honey and peanut butter in a large pot over low heat, until melted smooth, about 5 minutes, stirring often. Remove from the heat. Stir in the toasted Chex mix, tossing to combine. Spread the mix out into the prepared pan. Alternately, you can spoon the mixture evenly among 24 cupcake molds lined with cupcake liners. 4. Melt the chocolate and coconut oil together in the microwave until melted. Pour the melted chocolate over the bars, spreading in an even layer. Chill 1 hour, until set. Top with salt, if desired. Let the bars sit at room temp 15-20 minutes before cutting, then cut into bars. Keep in the fridge until ready to serve.

PEANUT BUTTER SNICKERDOODLES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine peanut butter, 1 cup white sugar, brown sugar, butter, and shortening in a large bowl. Beat with an electric mixer until creamy. Stir in vanilla extract. Beat in eggs.
• Sift flour, cream of tartar, 1 1/2 teaspoons cinnamon, baking soda, baking powder, and salt together in a separate bowl. Gradually add to the egg mixture and mix well.
• Mix 1/4 cup sugar and 2 teaspoons cinnamon together in a shallow bowl. Roll dough into 1-inch balls, roll in cinnamon-sugar, and place on a baking sheet. Flatten each ball slightly with the bottom of a drinking glass, or by making a criss-cross pattern with the tines of a fork.
• Bake in the preheated oven until slightly browned, about 8 minutes. Do not overbake. Transfer to a wire rack to cool.

SNICKERDOODLE CHEX MIX

Steps:

• In small bowl, mix sugar and cinnamon; set aside. In large microwavable bowl, mix cereals and popcorn.
• In 1-cup microwavable measuring cup, microwave butter uncovered on High about 40 seconds or until melted. Pour over cereal mixture, stirring until evenly coated.
• Microwave uncovered on High 2 minutes, stirring after 1 minute. Sprinkle half of the sugar mixture evenly over cereal mixture; stir. Sprinkle with remaining sugar mixture; stitr. Microwave 1 minute longer. Spread on waxed paper or paper towels to cool. Store in airtight container.

SNICKERDOODLE BARS

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a 9-by-13-inch baking pan with nonstick spray and line with parchment, leaving a 2-inch overhang on the long sides for lifting out the finished bars.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld mixer), cream the butter with 1 cup of the granulated sugar and all of the brown sugar until light and fluffy, 4 to 5 minutes.
• Scrape the bowl well with a rubber spatula, then add the eggs one at a time and mix on medium speed after each addition until well combined. Beat in the vanilla.
• Add the flour, baking powder and salt and pulse until they start to combine, then scrape the bowl well and mix on low speed until the dough is uniformly combined.
• Scoop the dough into the prepared pan and press into an even layer. Stir the remaining 1/4 cup granulated sugar with the cinnamon in a small bowl. Sprinkle the cinnamon sugar evenly over the bars.
• Bake until the edges are golden and the center is set, 25 to 30 minutes.
• Let cool completely in the pan, then run a small spatula around the edge. Use the parchment overhang to carefully lift the bars out of the pan. Cut into 16 equal bars.