(Idiot Proof) Snickerdoodle Peanut Butter Chocolate Chex Mix Bars
The best snickerdoodle peanut butter chocolate chex mix bars recipe, easy to follow and cook.
The best snickerdoodle peanut butter chocolate chex mix bars recipe, easy to follow and cook.
- 1 teaspoon vanilla extract
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 1 cup creamy peanut butter
- 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 cup karo syrup
- 2-3 cups semi-sweet chocolate chips (i like to use all 3 cups)
- Carbohydrate 47.5458704554764 g
- Cholesterol 5.08385417314447 mg
- Fat 7.13343827034579 g
- Fiber 1.43410833713399 g
- Protein 4.34184173814434 g
- Saturated Fat 2.26807903013749 g
- Serving Size 1 1 Serving (65g)
- Sodium 275.477000036823 mg
- Sugar 46.1117621183424 g
- Trans Fat 0.395323319851563 g
- Calories 260 calories
Step-by-step
- 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.
Why does the sugar and syrup mixture bubble at the edges before it is ready to bind the cereal? Reaching that precise visual cue drives off excess moisture so the final pieces firm up properly instead of collapsing into a sticky puddle. Combining corn, rice, and whole wheat cereals creates varied starch structures that absorb the butter and cinnamon coating evenly, while pretzels and popcorn supply contrasting snap.
Controlling the Binder Temperature
Heating brown sugar and Karo syrup requires careful attention because boiling the mixture past the soft-ball stage creates brittle, rock-hard candy rather than a pliable chewy matrix. Stir constantly over medium heat until small bubbles form around the perimeter of the saucepan, then time exactly one minute of simmering before removing the pan from the burner. Microwave chocolate in short twenty-second bursts to prevent scorching the cocoa solids.
- If the cereal falls apart during slicing, the sugar syrup was removed from the heat too early and lacked sufficient concentration.
- When chocolate seizes in the microwave, add a half teaspoon of neutral oil to restore smoothness.
- Store finished pieces in the refrigerator for up to five days in an airtight container lined with wax paper.
