So these are totally fair game.
It’s November first.
It’s freaking November first!!! What the heck. Fudge, fudge, fudge, fudge! Life it going way too fast and oh my gossshhh on top of that we are all going to lose an hour. Oh come on.
(FYI, those are not my hands)
Loosing an hour of light is just not cool. Especially when I NEED that hour of light for photos and I am already scrambling to get them all in before the sun sets.
So anyway, it’s November and that means these bites, cups, bars, snacks or whatever you want to call them are completely acceptable.
Whether you like it or not it is the holiday season (I 100% do). Thanksgiving is in twenty-eight days and that means we all need some crazy easy party foods.
Oh, and if all goes my way, (on this matter it usually does, on all other matters, almost never!) in twenty-eight days I will have the family Christmas Tree cut down, lit up and hopefully decorated, all by the end of Thanksgiving night. I am a freak, I know.
Well, as excited as I am for it, I promise not talk Christmas for a while.
November is about Thanksgiving!!
Although, I have to say, if you were to add some holiday M&M’s to these they would be pretty darn cute. And awesome.
Ok, ok, twenty-eight days till I can start talking about Christmas.
So these bites?
Yup, they are idiot proof, awesome and perfect for holiday business. I promise that anyone can make them and you will all love them.
All it takes is five minutes on the stove to melt the peanut butter and sugar together and then just drizzle on the chocolate.
I actually first made these as bars, but then I thought, these would be so cute in little hand-held bites. So I just made both, and both are awesome. I personally would make the cups only because I think they are cuter and really easy for people to grab, go and eat!
And oh my gosh, there is the whole snickerdoodle factor about these too. Not only are they coated in peanut butter, but before the Chex mix gets tossed with the peanut butter it gets tossed with cinnamon and vanilla. Holy moly.
That’s right they are just pure awesomeness and whoa, the smell? The smell is incredible and you do not even have to turn the oven on. I know, I know, I know, too good to be true.
Well, it’s not. You’ll be done assembling these in fifteen minutes and then you just have to let the chocolate harden. That’s it!
(Idiot Proof) Snickerdoodle Peanut Butter Chocolate Chex Mix Bars
To use these for Christmas add 1 cup of holiday M&M’s peanut or regular!
Yields: 24 bars or one 9x13 inch pan
- 2 cups Corn Chex
- 1 cup Rice Chex
- 1 cup Whole Wheat Chex
- 1 1/2 cups bite size pretzels
- 1 cup air popped popcorn
- 1 cup mixed nuts (I used peanuts, cashews, pistachios and pecans)
- 1/4 cup salted butter, melted
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 cup creamy peanut butter
- 1 cup karo syrup
- 1 cup brown sugar
- 2-3 cups semi-sweet chocolate chips (I like to use all 3 cups)
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.
Using cooking spray or canola oil thoroughly grease 24 cupcake molds (or for bars grease or line with wax paper a 9x13 inch pan), set aside,
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.
- Preparation time: 10 minutes
- Cook time: 5 minutes
- Total time: 1 hour
Happy November First!