Brownie Batter Chex Mix Recipes

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-inch square baking pan with nonstick cooking spray. Line the pan with parchment paper and spray again.
• Prepare the brownie batter according to the package instructions. Gently fold in 1 cup of the snack mix. Pour the batter into the prepared pan and spread to the edges. Sprinkle the top of the batter with the remaining 1 cup snack mix.
• Bake until the brownies are set, the surface is crackly and the snack mix is golden brown, 35 to 40 minutes. Let the brownies cool completely before slicing.

Steps:

• Using a microwave, melt the chocolate chips in a medium microwave-safe bowl in 30 seconds increments, stirring after each increment, until melted and smooth, about 1 minute total.
• Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the cocoa powder, baking powder and salt (see Cook's Note).
• Add the sugar, butter and vanilla to the melted chocolate and beat with an electric mixer on medium-high until smooth. Add the flour mixture and mix on low speed until well incorporated. Turn off the beaters and use your hands to help combine if needed.
• Refrigerate in an airtight container for up to 5 days.

Steps:

• Add cereals, nuts, pretzels and bagel chips to large microwavable bowl.
• In 6-inch skillet, cook butter over medium heat about 3 minutes, stirring frequently, until melted and foamy. Add sage; continue cooking about 2 minutes, stirring constantly, until butter is golden brown. Add Worcestershire sauce, garlic powder and onion powder; stir.
• Pour butter mixture over cereal mixture; stir well. Microwave uncovered on High 6 minutes, stopping to stir every 2 minutes. Spread onto paper towel-lined cookie sheet to cool. Store in airtight container.

Steps:

• Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray.
• Make brownie batter as directed on box. Spread in pan.
• Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 hour.
• Using fork, break apart brownies into small pieces. Place brownies in large bowl. Stir in chocolate syrup until brownies are moistened. Set aside.
• Spray another 13x9-inch pan with cooking spray.
• In 6-quart Dutch oven, melt butter over medium-low heat. Add marshmallows; stir until completely melted and mixture is well blended, 2 to 3 minutes. Remove from heat. Stir in peanut butter until melted. Add cereal; mix well. Using a spatula sprayed with cooking spray, press half of cereal mixture evenly in bottom of pan.
• Top cereal layer with reserved brownie mixture; press to make a lightly packed brownie layer. Spoon remaining cereal mixture over top, and spread to cover brownie layer, pressing firmly for an even top. Cool 15 minutes.
• In small microwavable bowl, microwave chocolate chips and 1/2 teaspoon oil uncovered on High 30 to 60 seconds. Stir until smooth. Drizzle over bars. Refrigerate about 40 minutes or until chocolate is set. Cut into 6 rows by 4 rows.