Chex mix is something I only allow myself to make between the day after Thanksgiving and the end of January. I can’t handle myself around it and eat myself to the point where I feel like a turtle stuck on its back. A happy turtle, but a little less capable of moving under my own power, nonetheless.
My normal Chex Mix is the classic savoury one; butter, salt, garlic, onion, Worcestershire, yaddayaddayadda. That’s the one that puts my willpower to the test. However….
This one comes a close second. This one is dangerous, people. Sweet, salty, crunchy… I find myself with pieces of this in my hand and think, “I don’t even remember grabbing these. When did THIS happen?” Heath Bars will never win a prize for glamour, but DANG they sure do taste good. They are my Grandma’s favourite candy bar and she made Heath-Bar-Like English toffee every Christmas to give as gifts. This is probably why I equate Heath Bars with Christmas. Naturally, then, when I wanted to whip up a toffee-laden Chex Mix, Heath and one of my Grandma’s recipes were the way to go. I poured the caramel coating from her famous Salted Caramel Corn recipe over a mixing bowl full of rice Chex and salty, skinny pretzel sticks and stirred carefully. This went onto lined baking sheets and into the oven to bake the molten caramel into a crispy caramel coating around the Chex and pretzels. When this was done, they got sprinkled generously with Heath Bit O’Brickle bits and miniature semi-sweet chocolate chips.
Due to a miscalculation the first time around*, I ended up with three MONSTROUS HUGE pans full of the stuff. I wasn’t sure how we’d ever get through it, but, um, we managed faster than I ever would’ve thought possible. I’d say we took one for the team, but there was no hardship involved in eating it at all.
*I read Grandma’s recipe on the fly and thought she called for 8 cups of popcorn. I determined that 8 cups of Chex mix wouldn’t cut it any day of the week, so I doubled the caramel portion of the recipe and put 16 cups of chex and pretzels into the bowl. I noticed -as my giant cauldron of caramel boiled and bubbled- that the recipe called for 8 QUARTS. Ahem. Good thing I had extra boxes of Chex and several large mixing bowls.
The second time around, I dialed in and perfected it. While it still makes two goodly sized half-sheet pans of Heath Bar Crunch Chex Mix, it’s the perfect size batch to indulge yourself AND still have enough for gift giving. Oh, and should you put a bowl of this out on the table during the Super Bowl, I’m pretty sure you won’t have to worry about leftovers.
Heath Bar Crunch Chex Mix Cooking Notes:
- You can opt for semi-sweet OR milk chocolate, miniature or regular size chips, or chunks of chocolate. Milk chocolate delivers the classic Heath Bar flavour, but I really dig the toffee chunks with semi-sweet or dark chocolate. Choose what you like best!
- Rice or Corn Chex work equally well here. Use a combination or all of one type.
- Stirring it gently when it comes out of the oven will help break up any big clumps that may have formed when cooking.