Better than Sex Chex Mix

Let me know how you like the mix, @dearcat!

I like all things chocolate. I am a chocoholic. These sound scrumption. I am going to make them for our senior building’s get together.

dearcat

@Anonymous…it sounds like your white chocolate seized up…this can happen if any water gets mixed in with your chocolate…you can try adding a tsp of veg oil to it and reheating and see if that gets it smooth again. Also something to remember that chips, white or brown, will retain their shape when heated so you must stir them to see if they have melted. Otherwise you can over heat them. That could also cause them to seize up like they did. Good luck

awesome, thank you for the advice! i’ll try it tonight and then let you know

Hi Anon! I haven’t made this without a microwave, but you could try making the caramel over the stove, then mixing it with the Chex cereal and spreading the mixture in a single layer on a sprayed or parchment-lined baking sheet. Then bake in a low oven, about 200 degrees — similar to this Caramel Corn recipe: http://www.tablespoon.com/recipes/oven-caramel-corn-recipe/2/ — although I’d check at 10 minute intervals and mix it around. Allow to fully cool before breaking it apart.

If you try it, check back in and let us know how it worked!

wondering if i can make this without a microwave.

YUM! I repeatedly looked at the caramel bits. They look like chickpeas. A little protein, perhaps? Thanks for the great indulgence.

@Anon with question about breaking mixture apart: Yes, drizzle before breaking the mixture apart, although this recipe is so forgiving you could probably do either and be fine! Enjoy!

@Anon who made it and it was a hit: Yay! The title is totes fun — and you can customize this recipe to add whatever candies and chocolate types you and your peeps love best!

This recipe was a huge hit!! Everyone loved it and the title!!!

In step 2, it says to break apart–before adding the marshmallows, pb cups and drizzle…then in step 5, it says to break apart. I think it’s prob right in step 5?

@Anon having trouble with the white chocolate melting right: Two options — 1) Omit the white chocolate and use more of the other chocolate chips instead. 2) Use white melting candies (found in the specialty baking section at places like Walmart and the grocery store) and warm them very slowly over low heat on a double boiler. I hope one or the other works! I have had great success using Nestle white chocolate chips melted in double boiler or the microwave, but if it’s not working for you try one of the other two options OR try one more time in the micro on 20 second bursts, stirring after each and stopping the cooking as soon as the chips are almost (not quite completely) melted — then stir like crazy ’til they are smooth.

Recipe worked perfectly until I got to the white chocolate chips. No matter how slowly I tried melting them (microwaved two different batches then tried double boiler) I just end up with a big hunk of white chocolate. No way could I drizzle it. Do you have a particular brand? I tried Hershey’s and Nestle’s both. ARRGGGG

making it right now!

I made this over the weekend to give the guys I work with a little Christmas gift. They all said it was great. One of them even said it was like “crack”. Needless to say his wife didn’t even get a taste. Can’t wait to make it again. Thanks for the great recipe.

@Anon below with the question on how long you can store this mix: I’ve stored it for up to a week in an air-tight container so the marshmallows don’t harden.

Also, thanks to Anon with the easy melting directions in the Ziplock freezer bag! Great idea!

Put the chocolate/vanilla chips in a ziplock freezer bag with a bit of Crisco. Microwave for 10 second intervals, kneading the bag with your hands between (careful, it will be hot) until all the chips are melted. Do not overcook! Snip the corner of the bag, and, voila!: Drizzle!

Just made it as a “Christmas gift” for my professors, hopefully it will help, to give me an A in my final .. I couldn’t help but snack on the Reese’s!!

How long is this mix good for if I put it in jars to give as gifts?

Hi all: THANK YOU so much for your patience as we sorted through our profanity filter that was having a ball with the title on this recipe! The recipe is back up, so you should see it now. Let us know if you have any further probs … otherwise, CHEX MIX ON!

it is so super annoying that not only are the amounts not listed but now it won’t even show the recipe at all!

Thanks for letting us know! Technical glitch — we think our profanity filter is being especially diligent. We’re working on it and hope to have it back up very soon!

it won’t load for me either!!

The recipe won’t load for me. Would anyone be kind enough to share the measurements for the ingredients of the caramel sauce?

totally thought the caramel pieces were garbanzo beans hehe sounds/looks delicious though!

Hi Anon – This cake is Better Than Almost Anything: http://www.tablespoon.com/recipes/better-than-almost-anything-cake-recipe/2/

Any one have recipe for the Better than Sex Cake?

Add cayenne pepper to give it a little kick!

@Anon: The full recipe is listed above. You can also get to the recipe page by clicking on any of the photos or on the underlined title in the first paragraph. I hope you LOVE this recipe!

can i get approximate measurements for the caramel sauce?

A tecipe list with amounts would be greatly appreciated

I think I would add some broken pretzel sticks to the Chex before adding the caramel .

So delicious, the chocolate was a little difficult to drizzle. Super sweet, took it to work and shared it and everyone loved it.

@Anonymous: Try another Chex flavor if you can’t find Chocolate Chex…it’ll work with all that chocolate layered on top! ;D

I don’t think I can buy the chocolate chex hare in Canada , guess I’ll be taking a trip from Toronto across the border……. Can’t wait to try this!

@Anonymous: SO GLAD you like the recipe! It’s my fave too. You must be the golden child at the office for bringing in the leftovers!

@Anonymous: 1) I’ve never made these without a microwave, but I would think it’d work to make the caramel over the stove (stirring constantly so it doesn’t scorch), mix the caramel and cereal and pour it in a single layer on a parchment-lined baking sheet — like you would for caramel corn. Bake at 350 for just a couple minutes, allow to cool, and break up and add the other candies/drizzled chocolates as usual. If you try that, lemme know if it works! And 2) about the blue bowl: MY FAVE! I use it constantly and it still looks brand new!

@ Anonymous: Making it a day ahead is FINE. Keep in an airtight container or Ziplock bag. Refrigerate if your house is really warm and the chocolate gets too soft to handle, otherwise is should be fine on the counter. Enjoy!

Holy cow!! I can’t stop eating this!! Just made it and it is to die for!! I have to take some to work tomorrow for friends or I will be sorry when my pants don’t zip up!! Thanks for the great recipe!!!

Ok so 1.) What if you don’t have a microwave? And 2.) I have that blue bowl.

Would it still be good if I make this the day before, refrigerate it overnight and then break it apart to serve it the next evening or should I make it all the same day?

Heath bars! OH YUM! Awesome idea, apb216!

Well I didn’t have time to try again and just let the chocolate sit in giant clumps.I couldn’t find chocolate chex mix so I followed some other comments on here and combined rice chex mix as well as chocolate cheerios and I also added crushed up heath bars. It was a big hit at a birthday party! Can’t wait to make it again!

I honestly think it IS better than the cake version! Hope you give it a try, Anonymous! And, yep, with this much chocolate involved, what could possibly be the down side? (Don’t answer that!) ;D ENJOY!

Not a huge fan of the cake version, so this has to be better! Plus… it’s chocolate.

@ Anonymous with the question about the caramel: The butter, brown sugar and corn syrup called for in the recipe above will get that caramel sauce for you in a snap! Just follow the directions and you’re all set. Enjoy!

@ apb216: Your microwave might be really great (like high powered)! So, I’d use 50% power — or your “Defrost” setting — and see if it’s more manageable that way. Cook in 15-20 second intervals and stir between each. Another option: heat it over super low heat on the stove. If you have a metal bowl, put that over a small pan on the stove that has 1″ of water in it (like a double-boiler). That’s the “old-school” way of melting chocolate without burning it! Stir it constantly on the stove to avoid scorching. Good luck, and check back in to tell us how it went!

I just made my first attempt and the chocolate was making me scream. I heated it as directed and it still started to burn. HELP

How much brown sugar, butter and corn syrup do you use for the caramel?

This is SO good, definitely my new favorite treat! I used chopped up kit kats instead of pb cups & it was delicious! Thanks for the recipe

I used rolos along with the pb cups (my hubby loves rolos). Good addition!

@ ritabrass: “trial” batches — lol! I did a few too! And, mmmmm, they were soooo gooood! ENJOY!

can’t wait to make this as a gift.. but will do a few ” trial ” batches

@ Anonymous: I love the crumbled frozen Butterfingers idea! And, yes, Rice Chex works just great too. I tried it recently with salted peanuts and popcorn added in. It’s such a customizable recipe!

Can’t wait to try these, they will be worth my points!

I customized this and used crumbled frozen butterfinger instead of marshmallows and butterscotch morsels instead of white chocolate (we also didn’t have Chocolate Chex in our store, so I used Rice!) This is simply delicious!!

OMG, just made for my friends, they thought they had died and went to Heaven. It is already being requested for our annual Baseball weekend.

So glad you loved the recipe, anonymous! Isn’t it great how easy it is to customize? I love your sub-in ideas!

This recipe is so much fun! I personally omitted the vanilla, replaced the caramel bits for peanut butter, and instead of salt and Reese’s cups used buttered popcorn… so delicious!

The chocolate and vanilla chips shouldn’t need the extra cream. Try microwaving those for less time — only until they get melty and you can stir them to a thin, smooth consistency. Microwaves vary a lot, so it may be that they were “over cooked.”

I used rice chex, can’t find the chocolate anywhere. Do have question, is the heavy cream only for the caramel bits or are you supposed to mix the chocolate and vanilla chips as well? I didn’t and it was very hard to drizzle….

I would think your combo idea would work fine! Or just use Corn Chex — and be extra generous with the chocolate drizzle on top!

I can’t find Chocolat Chex anywhere!! Any suggestion on a substitution? I was thinking chocolate cheeriors with corn chex?