SWEET SNACK MIX RECIPE RECIPES

Steps:

• Heat oven to 375°F. Spray large roasting pan with no-stick cooking spray.
• Combine corn snacks, cereal, pretzels and pecans in prepared pan; set aside.
• Combine brown sugar, butter, corn syrup and salt in 2-quart heavy saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil. Remove from heat; stir in vanilla and baking soda. Pour syrup mixture over cereal mixture in pan; toss to coat.
• Bake 15 minutes, stirring every 5 minutes, or until coating is set. Remove from oven; stir.
• Spread mixture onto waxed paper. Cool completely; stir in chocolate pieces. Break into pieces.
• Store in container with tight-fitting lid up to 1 week.

Steps:

• In a saucepan, while occasionally stirring, melt on medium-low the butter, peanut butter, and chocolate chips. When melted, stir in the orange zest, vanilla, cinnamon, espresso powder, and salt until well blended. Remove the pan from the heat.
• Add the Fritos to the pan, and gently stir until all are well coated. (If your saucepan isn’t large enough to hold all the chips, instead place the chips in a large mixing bowl and add the melted chocolate and stir to combine in the bowl.)
• Evenly distribute the chips between 4 quart-sized zipper bags.
• For the topping, stir together the powdered sugar, orange zest, cinnamon, and salt. Allow the chips and chocolate to cool, about 10 minutes, before adding the sugar evenly to each bag. This helps the powdered sugar to remain more white rather than simply melting onto the chips. (Though if it does melt, it will still taste good!)
• Seal each bag then shake until the chips are evenly coated. Serve immediately. Will keep for 1 week (that is if you can stop yourself from eating it all!)