Summer is officially here, although you would never know it by looking at the weather forecast, and it’s time for me to get busy and make a few of the treats my grandkids love to snack on. I like to have snacks on hand that can easily go into a picnic basket or a back pack and are good pick-me-ups when energy levels drop (usually by the middle of the afternoon). It doesn’t get much easier than this recipe for cinnamon churro Chex mix. The hardest part of it can be finding the cinnamon chips in your local market. I stocked up last holiday season, and you can find them at King Arthur’s website. I found the recipe on a box of Chex rice cereal several years ago when I bought them to make our favorite holiday snacks. If you can’t find the cinnamon chips I bet the butterscotch flavor would be a tasty second.
- 9 cups Rice Chex cereal
- 2 cups cinnamon chips
- ¼ cup butter
- ¼ cup granulated sugar
- 1-1/2 teaspoons ground cinnamon
- ½ cup powdered sugar
- Pour rice Chex into a bowl. Set aside. Combine sugars and cinnamon in another small bowl. Set aside.
- In a microwavable bowl, or over hot water, melt the cinnamon chips and butter. Pour over the cereal and mix until evenly coated.
- Sprinkle with half of the sugar mixture. Toss to coat. Pour out the cereal onto a cookie sheet. Continue to sprinkle and toss the cereal with the rest of the sugar mixture.
The next time you are preparing for a drive to the beach, a camping trip, or just a walk to the nearest park mix up a batch of this yummy, crunchy treat. Kids of all ages will love it.
This post is a part of Foodie Friday at Rattlebridge Farm