White Chocolate and Peanut Butter Buttery Waffles Snack Mix

White Chocolate and Peanut Butter Buttery Waffles Snack Mix might be just the side dish you are searching for. For 86 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 8. One portion of this dish contains around 4g of protein, 15g of fat, and a total of 355 calories. This recipe is liked by 2922 foodies and cooks. From preparation to the plate, this recipe takes roughly 10 minutes. Head to the store and pick up salt, cereal, unsalted butter, and a few other things to make it today. It is brought to you by Averie Cooks. Overall, this recipe earns a pretty good spoonacular score of 42%. Try Skinny 100-Calorie Chocolate Peanut Butter Snack Mix (vegan, GF, no butter/oil), Peanut Butter Nutella Pretzel and Peanut Snack Mix, and Peanut Butter-Graham Snack Mix for similar recipes.

Servings: 8

Preparation duration: 7 minutes

Cooking duration: 3 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Place Chex in a large mixing bowl; set aside. Turn broiler on and place two frozen waffles on a baking sheet and butter each waffle with 1 tablespoon butter. Broil for 2 to 3 minutes, or until golden and toasted; don't turn your back for a second because they burn easily. Or, toast waffles in a regular toaster and butter them. Chop waffles into small pieces and place pieces into mixing bowl; set aside. Place the unpopped popcorn kernels in a brown paper bag, fold top down twice, and microwave on high power for about 90 seconds, or until popping sounds become less frequent. No need to add oil, butter, or anything else to the bag; just the popcorn kernels and microwave it. Place the popped popcorn in the mixing bowl making sure to remove any unpopped kernels; set aside. Place white chocolate in a small microwave-safe bowl and heat to melt, about 1 minute total, but stop to check and stir every 15 seconds. White chocolate is very prone to scorching and seizing, and heating should be done in short bursts. After chocolate can be stirred smooth, stir in the peanut butter. Stir until combined. Pour melted mixture over the dry ingredients in the mixing bowl. Toss and stir to coat evenly. Sprinkle slowly with confectioners' sugar as desired to soak up some of the melted mixture, tossing and stirring to coat. Add the sprinkles, optional salt, and toss to distribute. Mix may be served immediately, or allow it to firm up a bit more, about 30 minutes or so. Mix will keep in an airtight container or gallon-sized Ziplock bag for up to 1 week but is crispiest and best when fresh. Optional suggestions - Mix-and-match the add-ins by trying mini pretzels, caramel corn, chopped Graham Crackers, Cheerios or other cereal, chopped candy bar pieces, peanuts, or other nuts. I would start with 1/2 to 1 cup of anything optional, and if necessary, you may need to reduce the amount of popcorn or Chex as indicated in the recipe, so that everything included is properly coated with white chocolate; or simply melt a bit more chocolate.

 

Step by step:

1. Place Chex in a large mixing bowl; set aside. Turn broiler on and place two frozen waffles on a baking sheet and butter each waffle with 1 tablespoon butter. Broil for 2 to 3 minutes, or until golden and toasted; don't turn your back for a second because they burn easily. Or, toast waffles in a regular toaster and butter them. Chop waffles into small pieces and place pieces into mixing bowl; set aside.

2. Place the unpopped popcorn kernels in a brown paper bag, fold top down twice, and microwave on high power for about 90 seconds, or until popping sounds become less frequent. No need to add oil, butter, or anything else to the bag; just the popcorn kernels and microwave it.

3. Place the popped popcorn in the mixing bowl making sure to remove any unpopped kernels; set aside.

4. Place white chocolate in a small microwave-safe bowl and heat to melt, about 1 minute total, but stop to check and stir every 15 seconds. White chocolate is very prone to scorching and seizing, and heating should be done in short bursts. After chocolate can be stirred smooth, stir in the peanut butter. Stir until combined.

5. Pour melted mixture over the dry ingredients in the mixing bowl. Toss and stir to coat evenly. Sprinkle slowly with confectioners' sugar as desired to soak up some of the melted mixture, tossing and stirring to coat.

6. Add the sprinkles, optional salt, and toss to distribute.

7. Mix may be served immediately, or allow it to firm up a bit more, about 30 minutes or so.

8. Mix will keep in an airtight container or gallon-sized Ziplock bag for up to 1 week but is crispiest and best when fresh. Optional suggestions -

9. Mix-and-match the add-ins by trying mini pretzels, caramel corn, chopped Graham Crackers, Cheerios or other cereal, chopped candy bar pieces, peanuts, or other nuts. I would start with 1/2 to 1 cup of anything optional, and if necessary, you may need to reduce the amount of popcorn or Chex as indicated in the recipe, so that everything included is properly coated with white chocolate; or simply melt a bit more chocolate.

Nutrition Information:

covered percent of daily need