Recipe by Chex® Party Mix
"Stir up a delicious snack that is bursting with a bright lemony flavor!"
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Rice Chex® cereal
1 1/4 cups
white vanilla baking chips
butter or margarine
grated lemon peel
fresh lemon juice
Making this recipe as directed results in soggy chex mix! For my second batch, after adding the powdered sugar, I spread the mix on a baking sheet and backed for 30 minutes at 250 degrees, stirring at 10 minute intervals. This resulted in nice crispy, lemon chex! Delicious!
Flavor was good, but mine ended up a little soggy. Not the crispness you associate with Chex mix. Maybe I didn't let it cool all the way before packing? I thought I did, but the texture was off.
I made this for a group meeting and everyone loved it. They were all trying to guess how it was made. For a change I added some dried cranberries to it...it disappears everytime.
Well, shoot. This stuff is awesome. Now we can't quit eating it. I understand why a previous reviewer said it was "soggy", but perhaps that person didn't spread it out to cool first. The Chex doesn't stay as crunchy as it is out of the box, but it will be fairly crispy after cooling. I didn't have zest, so it wasn't as lemony as it should have been, but it isn't slowing my family down....
I took mmcl's advice and baked this in a 250* oven for a half hour, stirring every ten minutes. I made no other changes. Absolutely amazing. My boys and I had this whole darn batch gone in less than 24 hours. This totally is my new favorite Chex Mix. SO good. Be sure you bake this, you'll be glad you did.
The wife and friend saw this and asked me to translate, then make it - twice. Tastes exactly as you'd imagine.
Use butter because margarine is sometimes more than half water, a difference between 2 teaspoons and 2 Tablespoons of water.
If I were going to try something different with this, I might replace the butter with coconut or palm grease... crisco is against the law where I live, I couldn't bring myself to lard...
Just by reading it, I knew how it would taste, but because it whipped together so easy, and got disappeared, I gave it 5 stars.
But think about it... the cool sensation of decrystallizing micropowdered sugar with the tart of lemon - a not unfamiliar pairing - followed by the feel of a coating of solidified grease and sugar giving way to a carb-crunch of gently salted and sweetened fortified rice... it's really rated-x junk food, no doubt.
This came out perfect...I love the taste! Delicious!
I'll give this recipe 5 stars just for the idea...I knew I would love it before I made it. I LOVE lemon that just pops, so I made a few tweaks.
I made a strong 1/2 batch to try it out...5 cups cereal, plus 1/2 the other ingredients, rounding up a little. I also added about 1/8 t. extra fine salt (found with the popcorn seasonings). I think salt rounds out almost any dish. AND, to add a little zing to the coating, I added 3 packets of True Lemon to the powdered sugar. True Lemon (and lime, and orange) are usually with the juices in the store, or sometimes the tea, or sweeteners. It really added what I demand from a lemon treat. I used a large (wide) stainless steel bowl for mixing and coating, and didn't bother with a plastic bag. I also bake my regular Chex mix in that large bowl...all 18-20 cups of it. Much easier than spreading on sheet pans. I just bake it about 1/2 hour longer, stirring every 15 minutes. Thanks, Chex!
* Percent Daily Values are based on a 2,000 calorie diet.
Chex(R) Lemon Buddies
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 49
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