This recipe is so great for fall! It is perfect for all your Halloween party needs!! It is so simple and easy to make, yet is addictively tasty. Roasting the Chex in butter and spice before covering them in chocolate and sugar gives a nice depth of flavor without adding much more work. The candies and sprinkles can be switched out, of course, to suit your own preferences. Specifically, switch out the Halloween sprinkles for Thanksgiving ones and boom, you have a treat for November too!
This recipe makes about 4 ¾ cups, which would serve about 7-9 people. I made this recipe small with the intention of it being easily doubled, tripled or quadrupled to fit your exact needs. It will take you about 20 minutes of active work and 30 minutes of baking to complete this Monster Chow!
Roasted Rice Chex
Ingredients:
3 cups Rice Chex
½ teaspoon cinnamon
¼ teaspoon nutmeg
Pinch of salt
2 tablespoons unsalted butter
Directions:
1. Preheat the oven to 300 degrees Fahrenheit and prepare a cookie sheet with a silicon baking mat or parchment paper. Set aside.
2. Place the Rice Chex, cinnamon, nutmeg and salt into a gallon sized baggie. Give it a shake to disperse the spices, set aside.
3. Microwave the butter until melted, about 45 seconds.
4. Add the butter to the baggie with the Rice Chex and shake until evenly distributed.
5. Evenly pour the Chex out on the prepared cookie sheet and bake for 30 minutes, giving them a stir and flipping them over every 10-15 minutes. Bake until toasty and golden brown.
6. Cool the Chex on a cooling rack while you prepare the chocolate.
Monster Chow Assembly
Ingredients:
4 ounces or ½ cup plus 1 tablespoon white chocolate
2 ounces or 1/3 cup dark chocolate
¾ teaspoon vegetable shortening
½ cup icing sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ cup candy corn
¼ cup peanut M&Ms (fall or Halloween colors)
¼ cup pretzels
Halloween sprinkles
Directions:
1. In a gallon sized baggie, add the icing sugar, 1 teaspoon cinnamon and ½ teaspoon nutmeg. Give it a shake to combine. Pour half into a separate gallon sized baggie. Set aside.
2. Place the white chocolate and ½ teaspoon shortening into a microwave safe bowl. Also, place the dark chocolate and ¼ teaspoon of shortening into a separate microwave safe bowl.
3. Melt the white chocolate first. Microwave on high in 30 second increments, stirring the chocolate between. This should only take a minute. You want the chocolate just melted and definitely not burnt!
4. Measure out 2 cups of the roasted Chex and place them into the bowl of melted white chocolate. Very carefully stir and fold the chocolate onto the Chex until it’s all evenly distributed.
5. Then pour the white chocolate Chex into one of the prepared baggies with the icing sugar. Seal the baggie and give it a really good shake, until everything is very well- distributed.
6. Pour the Chex into a colander to shake off excess icing sugar then onto the cooling rack.
7. Repeat this process with the dark chocolate and remaining roasted Chex (this will yield a smaller batch).
8. Check the cooling chocolate Chex to make sure they’re firmed up, then place the white and dark chocolate Chex into a bowl. Add the additional candies and sprinkles and give it a gentle stir. Top with a few more sprinkles and you are done!
9. Store in an airtight container.