Chocolate Covered Chex Mix Recipes

Steps:

• In a large bowl, combine the first five ingredients; set aside. In a microwave-safe bowl, heat chips and oil at 70% power for 1 minute, stirring once. Microwave on high for 5 seconds; stir until smooth. , Pour over cereal mixture and mix well. Spread onto three waxed paper-lined baking sheets. Cool; break apart. Store in an airtight container.

Steps:

• In a large bowl mix together all ingediants, except white chocolate chips and oil.
• In a glass bowl mix together white chocolate chips and oil.
• Microwave white chocolate and oil for 1 minute, stir. Microwave for an additional 30 seconds.
• Stir white chocolate luntil completely melted.
• Pour melted white chocolate over chex mix.
• Mix very well, until all chex mix ix coated.
• Spread coated chex mix in a single lay on wax paper or tin foil.
• Let harden.
• Break up and store in an air tight container.
• ENJOY!

Steps:

• Line 2 large rimmed baking pans with waxed paper. In large bowl, mix cereals. In small bowl, mix powdered sugar and cocoa mix.
• In small microwavable bowl, microwave semisweet chocolate chips uncovered on High 45 seconds; stir. Continue microwaving in 15-second increments, stirring after each, until chips are melted and smooth. Pour onto cereal in bowl; mix thoroughly to coat. Transfer mixture to 2-gallon resealable food-storage plastic bag; add powdered sugar mix to bag. Seal bag; shake to coat. Spread in one of the pans to cool completely, about 30 minutes.
• In small microwavable bowl, microwave white vanilla baking chips uncovered on High 30 seconds; stir. Continue microwaving in 15-second increments, stirring after each, just until chips are starting to melt and can be stirred smooth. Stir in marshmallows; coat completely. Spread in remaining pan, spreading mini marshmallows into small clusters; let stand about 30 minutes or until coating is set.
• In large serving bowl, mix cereal, marshmallow clusters and chocolate nonpareils. Store at room temperature in covered container.

Steps:

• Line large rimmed baking pan with waxed paper. In small bowl, mix powdered sugar, malted milk powder and baking cocoa; set aside. In large microwavable bowl, add cereals.
• In small microwavable bowl, microwave butter uncovered on High 20 to 30 seconds or until melted. Stir in granulated sugar; microwave uncovered on High 30 to 60 seconds or until sugar is almost dissolved. Pour over cereal, stirring until evenly coated.
• Microwave uncovered on High 3 to 4 minutes, stirring after every minute, until well coated and slightly toasted; transfer to 2-gallon resealable food-storage plastic bag. Add powdered sugar mixture to bag with cereal; seal bag, and shake to coat thoroughly. Spread in pan; cool completely, about 20 minutes.
• In large serving bowl, mix cereal mixture, malted milk balls and baking chips. Store at room temperature in covered container.