Mexican Hot Chocolate Snack Mix
Ingredients
A note about gluten: When a gluten-free Chex cereal is used, this recipe is gluten free.
1 cup
semisweet chocolate chips
1 tsp.
canola or vegetable oil
4 cups
General Mills Chex Cereal (such as Cinnamon Chex, Chocolate Chex or Rice Chex)
½ cup
Kowalski's Hot Cocoa Mix
½ cup
confectioners' sugar
¾ tsp.
kosher salt
¼ tsp.
cinnamon (or more to taste)
Directions
- In a large microwave-safe bowl, melt chocolate chips and oil on 50% power in 1 min. increments until smooth, stirring between intervals.
- Add cereal; toss gently until evenly coated, being careful not to crush cereal. Set coated cereal aside.
- In a large mixing bowl, whisk together remaining ingredients.
- Add coated cereal to cocoa mixture; toss gently until evenly coated, being careful not to crush cereal.
- Scoop snack mix onto a baking tray or cooling rack lined with parchment or waxed paper, leaving any excess chocolate behind; spread out and let dry for 15 min.
- Store, covered, at room temperature for up to 5 days.
