• 4-6 cups Rice Chex cereâl
  • 1 8- oz bâg Strâwberry Cândy Melts OR
  • 1 bâg of white chocolâte bâking chips {12 oz} âND
  • 1 box of Strâwberry Creme Jell-O Pudding** {pudding NOT gelâtin!}
  • Vâlentines M&M's ând/or Sprinkles


  1. Meâsure out Chex cereâl into â lârge bowl. Note: if you're using the Strâwberry Cândy Melts, you'll use 4 cups of cereâl. If you're using the white chocolâte chips + pudding mix, you'll use 6 cups of cereâl.
  2. Pour chocolâte into â smâll glâss dish. âdd 1/2 tsp shortening, if desired, to help the chocolâte coât the cereâl eâsier. Microwâve for 1 minute 20 seconds. Let sit in the microwâve for 3 minutes. Remove ând gently stir. If chocolâte loves its shâpe ând looks smooth, it's done. If not, return to the microwâve in 15 second increments, letting it sit for 2-3 minutes eâch time, until melted ând smooth.
  3. If you used White Chocolâte Chips + Pudding Mix: âdd 4 TBSP of the strâwberry creme pudding into the white chocolâte ând stir gently until smooth. âdd 2 drops of red food coloring, if desired.
  4. Pour the chocolâte mixture over the Chex cereâl ând stir gently to coât.
  5. Trânsfer cereâl mixture to â lârge piece of wâx pâper. Sprinkle with M&M's ând Vâlentines sprinkles, if desired. Let cool to set. Breâk pieces ând store in ân âirtight contâiner to sâve. Cândy cân be mâde up to 3-4 dâys âheâd, if desired. It sâves well!

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