 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 14 |
|
Right down to the icing on top, your favorite fall cookie is a crunchy snack mix. So easy and tasty! Ingredients:
2 cups cinnamon chex® cereal |
2 cups wheat chex® cereal |
2 cups honey nut chex® cereal |
1/4 cup butter or margarine |
1/4 cup brown sugar |
1/4 cup canned pumpkin |
1 tablespoon pumpkin pie spice |
2 teaspoons vanilla |
1/2 cup pumpkin seeds |
cream cheese icing |
1 (1 ounce) square premium white chocolate |
1 ounce cream cheese, softened |
Directions:
1. In large microwaveable bowl, mix cereals and pumpkin seeds. Line cookie sheet with waxed paper or foil. In small bowl, mix brown sugar, pumpkin and pumpkin pie spice; set aside.
2. In 2-cup microwaveable measure, microwave butter on High about 30 seconds or until melted. Add pumpkin mixture; microwave 30 seconds to 1 minute, or until boiling. Stir in vanilla.
3. Pour pumpkin-butter mixture over cereal and seeds, stirring until evenly coated. Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute. Spread on waxed paper to cool.
4. While mix is cooling, melt white chocolate in microwave on High 30 seconds; stir in softened cream cheese. Drizzle over top of mix; refrigerate 5 minutes or until set. Store in airtight container in refrigerator.
|
|