Cake Batter Chex Mix Two Ways (& Winter Cheer)

The holiday season is so delightfully busy. Even though we are all running around from party to party, our calendars are packed with the so-much-fun kind of engagements that it isn’t unpleasant at all to need to be in three places at once. Or maybe I’m still experiencing post-finals euphoria. Either way, holidays are a wonderful time to bring out traditions and also to mold food into festive shapes. 

Here are some of the beautiful and delicious treats from Christmases here and past that may inspire you to make something lovely, easy, and comforting when you have a few (theoretical) spare minutes.

  • BF’s sister made the next two ridiculously adorable appetizers recently for an early Christmas dinner:


Now it’s time for my confession: I have a serious problem with Chex mix. I have since I first had the “homemade” version of the stuff, which I think happened in college. Now, before you start thinking of my deprived childhood, I only missed out on this discovery because my mother is actually, honestly, and practically objectively the best chef I know and she would not consider any version of Chex mix “homemade”.

Although I’ve had many iterations of Chex mix, my favorite version is made by BF’s mother. Hers is fantastic, studded with pecans and perfectly spiced. It’s so good that she is forced to hide it from me us when we know she’s made it! Mine is not hide-it-or-lose-it worthy. It’s just an impostor. But Ketch seemed to pay attention to it: 
The only hope I have to redeem myself here is this meager contribution to the already large body of Chex mix scholarship. At this point, I have to also say that I think calling sweet Chex mix “puppy chow” or “muddy buddies” is a bit…well…gross. So, instead of references to puppies, chow, mud, or buddies, I have combined my batter/dough obsession with my relatively new Chex mix “problem” to make:
Option 1: Sweet & Salty Cake Batter Chex Mix
You will need:
  • 3 cups wheat Chex
  • 2 cups corn Chex
  • 1 1/2 cups cake mix (vanilla or “Funfetti” flavored)
  • 1/2 cup powdered sugar
  • 1/2 cup sprinkles
  • 1/2 cup sweetened flaked coconut, if desired
  • 6 squares almond bark (appx. 12 oz.)
  • 1 cup of miniature French vanilla flavored marshmallows
  • 1/2 cup salted peanuts (optional)
Option 2: Chocolate Chip Cake Batter Chex Mix
You will need:
  • 3 cups wheat Chex
  • 2 cups corn Chex
  • 1 1/2 cups cake mix (vanilla or “Funfetti” flavored)
  • 1/2 cup powdered sugar
  • 1/2 cup chocolate sprinkles
  • 1 cup semi-sweet mini morsels
  • Stir Chex together in a very large bowl or pan. 
    • I used a leftover roast-sized ban (Thanksgiving sale) and it was the perfect size. 
  • For option one: Stir marshmallows, sprinkles, and peanuts into Chex. Also add coconut, if desired. 
  • For option two: Stir chocolate sprinkles and semi-sweet chocolate chips into Chex. 
  • Melt the almond bark on stovetop on low heat until evenly melted (about five minutes). Stir frequently and be careful not to overcook.  
  • Drizzle melted almond bark into Chex mix and start stirring. 
  • Add the cake mix and powdered sugar and stir well. 
  • Continue to mix gently, until the Chex mix is evenly coated, then let set for thirty minutes to an hour. 
    • You’ll need to stay busy or you’ll find yourself slowly but surely devouring the whole thing before the thirty minutes is up!
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