4 Cups chocolate rice cereal
4 Cups rice cereal
1/2 Cup brown sugar
1/3 Cup Ginger Root Infused Maple Syrup
1/3 Cup Cardamom Infused Maple Syrup
1/2 Cup butter
1/2 tsp baking soda
1 tsp Fleur de Sel
2 Tbsp Ginger Root Infused Maple Syrup
3/4 Cup powdered sugar
2-3 Tbsp water
Mix all ingredients together and place on a cookie sheet. Bake at 400 for 10-15 minutes, or until nicely browned. Cool and break into pieces.
Preheat oven to 250 degrees. Mix cereals together and spread out in a single layer on a cookie sheet, it may take two.
In a large sauce pan, melt butter, syrups, and brown sugar. When sugar is dissolved, stir in baking soda. Turn off heat.
Stir well and pour over cereals. Mix until evenly coated.
Bake for 1 hour, stirring every 15 minutes. As soon as you remove the pan from oven, toss with streusel.
Mix syrup and sugar, adding water as need to create a loose drizzle. Spoon over cooled snack mix.
This recipe comes from customer Bridget L. of Norwalk, Iowa and it won 1st Place at our 2018 Iowa State Fair Sweet Snack Mix Contest!