Shreddies Nuts And Fluff Snack Mix Recipes
SHREDDIES NUTS AND FLUFF SNACK MIX
This sweet and crunchy snack mix combines Post Shreddies® cereal, popcorn, and peanuts baked with a peanut butter and marshmallow coating.
Provided by Allrecipes Member
Time 20m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 250 degrees F. Place peanut butter and butter in large microwaveable bowl. Microwave on MEDIUM-HIGH 1 min.; stir. Add marshmallows; microwave 1 min. or until marshmallows are puffed; stir until well blended. Add cereal, popcorn, and peanuts; mix well.
- Spread evenly into two greased 15x10x3/4-inch baking pans.
- Bake 10 min. Cool completely. Break into small pieces.
Nutrition Facts : Calories 292.9 calories, Carbohydrate 33.9 g, Cholesterol 15.3 mg, Fat 16.6 g, Fiber 3.4 g, Protein 6.3 g, SaturatedFat 5.5 g, Sodium 320.7 mg, Sugar 10.1 g
SHREDDIES NUTS AND FLUFF SNACK MIX
This sweet and crunchy snack mix combines Post Shreddies® cereal, popcorn, and peanuts baked with a peanut butter and marshmallow coating.
Provided by Allrecipes Member
Time 20m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 250 degrees F. Place peanut butter and butter in large microwaveable bowl. Microwave on MEDIUM-HIGH 1 min.; stir. Add marshmallows; microwave 1 min. or until marshmallows are puffed; stir until well blended. Add cereal, popcorn, and peanuts; mix well.
- Spread evenly into two greased 15x10x3/4-inch baking pans.
- Bake 10 min. Cool completely. Break into small pieces.
Nutrition Facts : Calories 292.9 calories, Carbohydrate 33.9 g, Cholesterol 15.3 mg, Fat 16.6 g, Fiber 3.4 g, Protein 6.3 g, SaturatedFat 5.5 g, Sodium 320.7 mg, Sugar 10.1 g
SHREDDIES GINGERBREAD SNACK MIX
A change of pace from the usual savory snack mixes, this slightly sweet mix with Shreddies, nuts, and dried fruit is a delicious mix to put out when guests arrive, or pack as a mid afternoon snack. From Bake Fest 2010.
Provided by Katzen
Categories Nuts
Time 30m
Yield 10 cups, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- 1. Preheat the oven to 250°F Arrange the pecans and almonds in an even layer on a rimmed baking sheet. Bake for 15 minutes or until golden and fragrant; cool slightly.
- 2. Combine the nuts with the Shreddies, pretzels and pumpkin seeds in a large bowl. Stir the melted butter with the sugar, ginger, cinnamon, salt and cloves until combined; drizzle over the cereal mixture. Toss thoroughly to coat the pieces evenly.
- 3. Spread mixture on two, large, rimmed baking sheets. Bake, rotating pans once, for 10 to 12 minutes or until crisp and fragrant; cool completely. Stir in the cranberries and white chocolate chips (if using); transfer to an airtight container. Reserve at room temperature for up to 1 week.
- Makes 12 cups (3 L).
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