Try this Snickers Chex Mix recipe, or contribute your own.
- Carbohydrate 392.227425463127 g
- Cholesterol 305.031250078486 mg
- Fat 216.705572553692 g
- Fiber 17.9970000648177 g
- Protein 47.5994975041864 g
- Saturated Fat 95.5432300330006 g
- Serving Size 1 1 recipe (715g)
- Sodium 947.904000336835 mg
- Sugar 374.230425398309 g
- Trans Fat 12.9527785031308 g
- Calories 3562 calories
Step-by-step
- Line a baking sheet with wax paper then set aside. Add cereal to a large, microwave-safe dish or bowl then set aside.
- Add brown sugar, butter, and corn syrup to a microwave-safe measuring cup or bowl. Microwave for 2 minutes, stirring halfway through, then stir in baking soda. Pour mixture over chocolate chex then stir to coat. Microwave for 3 minutes, stirring every minute, then pour onto prepared baking sheet. Cool completely, about 15 minutes, then break into bite-sized pieces.
- Add chocolate chips to a microwave-safe dish then microwave in 30 second increments, stirring after each increment, until smooth. Drizzle over chex using a spoon.
- Add caramel bits and heavy cream to a microwave-safe dish then microwave for 1 minute, stirring halfway through, until smooth. Drizzle over chex using a spoon.
- Sprinkle peanuts and Snickers bites over chex mix while caramel and chocolate are still warm. Place in the refrigerator to cool completely then break apart and store in an airtight container at room temperature.
The Science of Crunch
Sugars cooked with butter and corn syrup create a rigid glass matrix when cooled. Stirring the baking soda into the hot syrup mixture introduces microscopic air bubbles, lightening the density of the coating so it shatters cleanly rather than sticking to the teeth. Microwave the cereal mixture for three total minutes, pausing every sixty seconds to redistribute the heat. This intermittent heating evaporates excess moisture from the corn syrup without burning the brown sugar solids. Spread the coated cereal immediately onto wax paper to stop the cooking process.
Melting and Drizzling Mechanics
Chocolate requires strict temperature control to maintain its snap upon cooling. Heat semisweet chocolate chips in thirty-second increments, stirring vigorously between intervals to distribute thermal energy evenly and prevent the cocoa butter from seizing. Caramel bits need dairy fat to melt smoothly into a fluid drizzle. Adding one tablespoon of heavy cream or half-and-half introduces water and fat that emulsify with the melting caramel, preventing a hard, chewy glob from forming in the microwave. Apply both drizzles while the cereal base is fully cooled to room temperature so the heat does not melt the underlying sugar shell.
Preserving Texture Over Time
Moisture migration ruins snack mixes during storage. The hydroscopic nature of brown sugar and caramel pulls ambient humidity from the air, turning a crisp batch soft within forty-eight hours. Seal the broken pieces inside an airtight container immediately after the refrigerator chilling step finishes. Storing the container at room temperature prevents condensation from forming inside the vessel, which preserves the brittle exterior of the cereal for up to one week.
