Chocolate Raspberry Snackies
This recipe took first place at the 2014 Iowa State Fair for the Chocolate Snack Mix Contest.
Chocolate Raspberry Snackies
Iowa State Fair Contestant
9 Cups
American
Snacks & Party
Ingredients
- 1 1/2 C. Toasted Wheat Chex
- 1 C. Toasted Corn Chex
- 1 C. Toasted Rice Chex
- 1 C. Whole Grain Oats
- 1 C. Oatmeal Square Cereal
- 1 C. Mini Vanilla Wafer Cookies
- 1/2 C. Mini Chocolate Chip Cookies
- 1/2 C. Mini Graham Cracker Cookies
- 1/2 C. Dried Cranberries
- 1/2 C. Unsalted Dry-Roasted Peanuts
- 1/2 C. Mini M&Ms
- 1/4 C. Sugar-Free Chocolate Syrup
- 2 Tbsp. Raspberry Balsamic Vinegar
- 1/2 C. No-Sugar-Added Hot Cocoa Mix
Directions
Preheat oven to 250°F.
Combine all cereals, cookies, cranberries and peanuts in a large bowl and toss to combine before transferring to a large jelly roll pan.
With a spritzer bottle, mist cereal-cookie mixture with the chocolate flavoring syrup. Sift hot cocoa mix over moistened cereal mixture and stir. Bake snack mix for 30 minutes, stirring every 10 minutes to ensure mixture toasts evenly.
Remove baking pan from oven and spritz chocolate coated snack mix with the Raspberry Balsamic Vinegar. Return pan to oven and bake another 30 minutes; stirring every 10 minutes.
Remove pan from oven and allow to cool completely before tossing with mini (M&M) candies before serving. Store leftovers in tightly sealed container for up to one week.