This recipe took FIRST PLACE at the 2014 Iowa State Fair for the Chocolate Snack Mix Contest. YUM!
1-1/2 Cups toasted wheat squares cereal (Chex)
1 Cup toasted corn squares
1 Cup toasted rice squares
1 Cup whole grain oats
1 Cup oatmeal square cereals
1 Cup mini vanilla wafer cookies
1/2 Cup mini chocolate chip cookies
1/2 Cup mini graham cracker cookies
1/2 Cup dried cranberries
1/2 Cup unsalted dry roasted peanuts
1/2 Cup mini candy coated chocolate pieces (M&Ms)
1/4 Cup sugar-free chocolate flavoring syrup
2 Tbsp Raspberry Balsamic Vinegar
1/2 Cup No-Sugar-Added hot cocoa mix
Preheat oven to 250 degrees. Combine all cereals, cookies, cranberries and peanuts in a large bowl and toss to combine before transferring to a large jelly roll pan.
With a spritzer bottle, mist cereal-cookie mixture with the chocolate flavoring syrup. Sift hot cocoa mix over moistened cereal mixture and stir. Bake snack mix for 30 minutes, stirring every 10 minutes to ensure mixture toasts evenly.
Remove baking pan from oven and spritz chocolate coated snack mix with the Raspberry Balsamic Vinegar. Return pan to oven and bake another 30 minutes; stirring every 10 minutes.
Remove pan from oven and allow to cool completely before tossing with mini (M&M) candies before serving. Store leftovers in tightly sealed container for up to one week.
Yield: 9 cups