Awww...how sweet! You're back again! Hope you enjoy your visit with the Peapod Squad!
1 12-ounce box crispy corn and rice cereal (I prefer to use the wheat cereal or some whole-grain variety)
1 1/2 cups mixed nuts
1/2 cup packed brown sugar
1/2 cup light-colored corn syrup
1/2 cup butter
1 tsp.ground cinnamon
1/2 tsp.ground ginger
1 1/2 cups chocolate-covered raisins
1 1/2 cups milk chocolate chips
- Preheat oven to 300 degrees.
- Stir cereal and nuts together in large roasting pan. Set aside.
- In saucepan, stir together brown sugar, corn syrup, butter and spices. Cook until butter is melted and mixture is smooth.
- Pour sugar mixture over cereal/nuts. Stir until well-coated.
- Bake for 30-minutes, stirring once.
- Spread onto butter tin foil and allow to cool COMPLETELY (very important). Break into pieces, if necessary.
- Add chocolate chips and chocolate-covered raisins.
- Keep in airtight container for up to 1 week.
I got this recipe from A Taste of Home. The kids love this stuff (so do the grown-ups). It’s perfect for family movie nights or any other time you need an on-the-go snack.
Oh, and bonus tip. The container you see in the picture above? It’s one of those cute little cups that comes with Easter egg dying kits. We use them for a multitude of things…from snack containers to crayon holders to scoops for the sandbox.
Play along with Mouthwatering Mondays at A Southern Fairytale.
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- Mouthwatering Monday: Cream Cheese Danish
