Chocolate Wheat Cereal Snacks Recipes

NO-BAKE CHOCOLATE WEETBIX SLICE

Steps:

• Watch the quick recipe video before you get started, scroll up a little to find it
• Check the notes at the bottom of the recipe for little bits of extra info and help
• Place first 7 ingredients in a food processor
• Blitz until comes together into a ball (takes 3-5 mins). If The mix is not coming together add 1-2 Tablespoons of water
• While food processor is doing its magic line a loaf tin with baking paper
• If you have chosen to use dark chocolate on the top, you can also get this melted. I either use a double boiler, or for a small quantity like this I do short 30 second bursts in the microwave on 50% power)
• Press the mixture into the loaf tin
• Top with the melted chocolate
• Refrigerate for 2 hrs
• Slice

KERRI'S CONCOCTION SWEET SNACK MIX

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Melt butter in large roasting pan over medium heat. Stir brown sugar, cinnamon, ginger, and nutmeg into the melted butter. Add toasted oat cereal, shredded wheat biscuits, rice cereal squares, pretzels, and nuts; stir to coat with the butter mixture.
• Bake in preheated oven, stirring every 15 minutes, for 1 hour. Set aside to cool; transfer to a large bowl.
• Fold white chocolate morsels and dried cranberries through the cereal mixture; spread onto a large sheet of waxed paper to cool completely.

CHOCOLATE PUFFED WHEAT SQUARES

Steps:

• Place puffed wheat in a large bowl, and set aside. Grease one 9x9 inch pan.
• Grease the rim of a medium saucepan to prevent boil-over. Place the cocoa powder, corn syrup, brown sugar, and butter or margarine in the saucepan. Cook over medium heat, stirring often until mixture comes to a full boil. Allow to boil for 1 minute, and then remove from heat.
• Pour chocolate mixture over puffed wheat, and stir until puffed wheat is evenly coated. Using a buttered spatula, press mixture into the prepared pan. Allow to cool, then cut as desired. Wrap squares individually, or store in an airtight container.

PUFFED WHEAT SQUARES

Steps:

• Grease a 9x13-inch pan. Place puffed wheat in a large heat-proof bowl; set aside.
• Bring corn syrup, white sugar, butter, cocoa powder, and brown sugar to a boil in a heavy saucepan. Remove cocoa mixture from heat; stir in vanilla extract. Pour cocoa mixture over puffed wheat cereal; stir until well combined.
• Press puffed wheat mixture into prepared pan. Allow to cool completely before cutting into bars.

CEREAL SNACK MIX

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, combine the remaining ingredients. Drizzle over cereal mixture; toss to coat., Transfer to two greased 15x10x1-in. baking pans. Bake at 250° for 30 minutes, stirring every 10 minutes. Cool completely on wire racks. Store in an airtight container.

GLUTEN-FREE CHOCOLATE SNACK MIX

Steps:

• In a large microwave-safe bowl, combine the cereals, cashews and banana chips. In a small microwave-safe bowl, melt butter. Add the coconut, honey, cocoa, extract and cinnamon; stir until blended. Pour over cereal mixture and toss to coat., Microwave, uncovered, on high for 4 minutes, stirring every minute. Spread onto waxed paper to cool. Store in an airtight container.