Holiday Caramel Chex Mix

4 cups popped microwave popcorn
4 cups Corn Chex® or Rice Chex® cereal
1 cup mixed nuts
1/2 cup butter or margarine
3/4 cup packed brown sugar
1/4 cup light corn syrup
1/2 cup white vanilla baking chips
1/2 cup dried cranberries (I like the cherry flavored crasins)

In large microwaveable bowl mix cereal, popcorn and nuts.

In 2 cup microwavable measuring cup, microwave butter, brown sugar, corn syrup uncovered on High about 1 1/2 minutes, stirring after 1 minute, until mixture is boiling. Pour over cereal mixture, stirring until evenly coated.

Microwave uncovered on High 5 to 6 minutes, stirring and scraping bowl after every minute. Spread on waxed paper to cool, about 15 minutes, stirring occasionally to break up.

In medium microwavable bowl, microwave vanilla chips uncovered on High 1 to 1 1/2 minutes, stirring every 30 seconds, until melted and smooth. Add 3 cups of the cooled cereal mixture to melted vanilla chips; toss gently until evenly coated. Spread on waxed paper or foil. Cool until set, about 30 minutes. In serving bowl, mix both cereal mixtures and cranberries. Store in airtight container.

Caramel Chocolate Drizzzles Chex Mix

Ingredients:

3 cups Corn Chex® cereal
3 cups Rice Chex® cereal
2 tablespoons milk
2 tablespoons butter or margarine
1/2 bag (14-oz size) caramels (about 25)
1/4 cup semisweet chocolate chips

1. Heat oven to 300°F. Grease 15x10x1-inch pan. In large bowl, mix cereals.
2. In 2-quart saucepan, heat milk, butter and caramels over low heat, stirring constantly, until caramels are melted. Pour over cereals, stirring until evenly coated. Spread in pan.
3. Bake 20 to 24 minutes, stirring after 10 minutes, until golden brown. Spread on waxed paper to cool, about 15 minutes.
4. In microwavable bowl, microwave chocolate chips uncovered on High about 1 minute or until chocolate can be stirred smooth (bowl will be hot). Drizzle chocolate over snack. Refrigerate about 30 minutes or until chocolate is set. Store in airtight container.

Tip:
For easy drizzling, spoon the melted chocolate into a small food-storage plastic bag. Snip off one tiny bottom corner and squeeze the chocolate over the cereal mixture.

Good Stuff

I have had this recipe for 18 years or better and it is always in demand!! Thanks and credit for this one to one of my "other" mothers, Mary Jacobson. She used to make it for Kristin and I for an after school snack.

1 cup Caro Syrup
1 cup sugar
¾ cup real butter
1 large box of Golden Grahams
1 large box of Chex ( I use ½ corn and ½ rice)
1 cup almonds
2 cups shredded coconut 

Mix cereal, almonds and coconut in the biggest bowl you own, 2 if you don’t have one that big.
Bring sugar, syrup, and butter to a boil
Boil for 2 minutes
Pour over cereal
Spread on wax paper to cool
Store in airtight container