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Chai Crunch

Source of Recipe

by Terri B., from Carol Thoreson/Rockford, Illinois/41st Bake-Off® Contest, 2004


Recipe Introduction

Now you can have your chai on hot summer days or on the run.

List of Ingredients

1/2 cup butter
1/2 cup honey
1 teaspoon nonfat dry milk powder
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon dried orange peel
1 teaspoon vanilla extract
3 cups corn chex®
3 cups wheat chex®
3 cups honey nut Cheerios®
1 cup banana chips
1 1/2 cups sliced almonds


Recipe

1. Heat oven to 300. In 1-quart saucepan, melt butter over medium heat. Remove from heat. Stir in next 9 ingredients until well mixed. (I used a 2-cup measure and melted my butter in the microwave, then added the rest to the measuring cup -- pouring the honey right in. Saved on dirty dishes.)

2. In 15x11 roasting pan, mix all remaining ingredients. (I mixed mine in a bowl then poured onto the pan because I mixed this up before the butter mixture.) Pour butter mixture over cereal mixture; toss until evenly coated.

3. Bake at 300 for 45 to 60 minutes or until golden brown, stirring every 15 minutes (mine was probably done at 30 minutes, but I went to 45). Pour mixture onto waxed paper or paper towels. Cool 15 minutes before serving. Store in tightly covered container. (I stored mine in a gallon ziploc storage bag overnight before serving.)

Makes 11 cups (22 - 1/2 cup servings)