Peppermint Crunch Mix

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Ingredients:
6 cups popped popcorn ( I use white natural)
4 cups Honey Nut Chex
1 (7 ounce) jars marshmallow creme
20 red hard peppermint candies or 20 green hard peppermint candies, crushed ( 1/2 cup, I crush them quite fine)

Directions:
Heat oven to 350F.
Spray cookie sheet with cooking spray.
Mix popcorn and cereal in large bowl; set aside.
Place marshmallow creme in medium microwaveable bowl.
Microwave uncovered on High about 2 minutes, stirring after 1 minute, until melted; stir again.
Pour over popcorn mixture; stir until evenly coated.
Sprinkle with candies.
Spread mixture on cookie sheet.
Bake 5 minutes; stir.
Bake about 5 minutes longer or until coating is light golden brown.
Spread on waxed paper or aluminum foil to cool.
Store tightly covered up to 2 weeks.
If you are in a pinch for time, buy an already popped bag of gourmet white popcorn.
Depends on the occasion, but I add red hots, or candy corn, or M&Ms or nuts.
Use your imagination.
BE SURE TO REMOVE ALL UNPOPPED KERNELS.
WE DON’T WANT ANY CHIPPED TEETH.

Servings: Serve

Time preparation: 10 min.

Time total: 22 min.

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