It has happened again. December is here and I am addicted to a certain holiday goodie. Last year, my addiction was in the form of Franco’s Christmas Bark (Crack). This year, Reindeer Feed. I’m not sure whether it was the name of the recipe, or the fact that it had 3 ingredients and involved the microwave that verified my need to make it.
The rest is history. Delicious history that my students and co-workers happily demolished. Crumbs is all that’s left in my Christmas tins.
My friend recently told me that if she could get through the holiday season without using a candy thermometer, she’d be thrilled. So, my dear, here’s one recipe to add to your baking list. Not only does it not require a candy thermometer, but you don’t even need to first up the stove for this one.
And time? No excuse to be made there, either. This recipe takes about 5 minutes. From start to finish. It takes me longer than that to make a grilled cheese.
If peppermint isn’t your thing, I think Oreos or any number of crispy sweet treats could take its place. If white chocolate isn’t your preference, use milk or dark chocolate chips. And sprinkles, maybe. Those always sound like a good plan.
Whatever you do, don’t say I didn’t warn you. This Reindeer Feed is this year’s hit recipe…thus far, anyways 😉
Reindeer Feed from Utah Deal Diva
6 cups Rice Chex cereal
1 bag (12 oz) white vanilla baking chips
1/3 cup coarsely crushed peppermint candy canes
Line cookie sheet or large, flat surface with foil or waxed paper. Place cereal in large bowl.
In microwavable bowl, microwave white vanilla baking chips uncovered on high about 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth. Stir in half the crushed peppermint candy.
Pour over cereal; toss to evenly coat. Spread mixture in single layer on cookie sheet. Immediately sprinkle with remaining candy. Let stand until set, about 20 minutes. Gently break up coated cereal. Store in airtight container. Yield: 12 servings (1/2 cup each).
Nutrition Information (per serving): 208 calories; 8.3 g. fat; 0 mg. cholesterol; 150 mg. sodium; 34 g. carbohydrate; 0 g. fiber; 1 g. protein
Result: Minty, sweet, crispy and…addicting! I love how simple this was to make — I feel confident in saying anyone is capable of making this recipe. Everyone at work and my students approve this recipe! Enjoy![/print_this]
A workout and then administering (and grading..) the last final for this quarter! Wee!
Stop by tomorrow for the announcement of this year’s chili contest winner!
This one looks good! I am going to have to try this with my kids. I am running a half marathon Sunday and then it is Christmas treats time!
Love! My mom makes a similar chex mix that incorporates M&M’s. It’s awesome.
WHen we were younger, and she’s make this or puppy chow and leave it out to set, my brother and I would take turns sneaking into the kitchen to steal some and then sort of “cover” where we grabbed as to go unnoticed…
I think this will be one of my projects this weekend with my daughter – looks great and she has been loving Chex for breakfast. She won’t want to go back to plain cereal after trying this I’m sure. 🙂
This is fabulous!! I was just saying that I want a really easy holiday treat to make this year! This will be perfect!!!
Your bark last year was definitely crack, so I better package this off after I make it so I am not tempted. 🙂
I think I’d eat all 12 servings in one sitting. Yum.
This looks absolutely amazing. I may make it this weekend but with regular chocolate (I have a lot in my apartment.)
Mmmmm that stuff it addicting! It’s been so many years since I’ve had it. Dontcha just love holiday baking? I do!
This makes me want to be a reindeer!
This recipe will be perfect for my small token gifts. I plan to rename it Christian Crack. Please give me will power to give more away than I take in.
Ummm . . . its not even fair how good this sounds. Im so making it this year. 🙂
This sounds fantastic. I bet it would be great with popcorn too!
I just tried the Chex Muddy Buddy Peppermint bark mix. It was really good. So I went looking for a recipe, and this one sounds delish. Can’t be any easier. Thanks!