Last week I posted about my parents 50th Wedding Anniversary Dinner. I had originally planned to make six desserts (in addition to the two bought cakes and cupcakes) but due to a failed lemon bar recipe (okay two failed attempts), and not enough time, I only ended up making 3 extra desserts. And I was ok with that.
A year ago I would have stayed up late to get it done or just run myself ragged to get it all done. But lately I’ve been trying to make myself let things go. If things aren’t perfect it is ok. If I don’t get every craft or DIY item done I thought I would, it’s ok. It’s not the end of the world.
But I am so glad this little snack came through. It is the perfect treat for kids and adults alike. I had a six-hour drive back and was wishing I had some after the party. I’ll be making this again soon!
1 c semisweet chocolate chips
1/2 c Jif Whipped peanut butter and chocolate
1/4 c margarine
4 cups Corn Chex cereal
2 c mini marshmallows
2 c mini pretzels
1 – 12.5 oz can Redskin Spanish peanuts
2 c M&Ms, plain
1 1/3 c powdered sugar
In a microwaveable bowl, add chocolate chops and butter. Microwave for one minute then stir chips. Continue microwaving in :15 second intervals until chocolate is melted. Mix thoroughly.
Add Jif Whipped Peanut Butter and Chocolate to the melted chocolate and mix to combine.
In a large bowl, add Chex cereal and half of remaining ingredients. Pour chocolate mixture over Chex mix and stir together to get chocolate over all the Chex mix.
Add chocolate covered mixture into a 2-gallon food storage bag. Add powdered sugar to bag. Seal and shake until well coated.
Prepare a baking pan with wax paper then spread chocolate covered Chex mixture on wax paper. Let cool.
Place mix in another 2-gallon bag and add remaining ingredients. Mix together.
Store in airtight container in refrigerator.
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