Trail Mix Treats With Drizzled Salted Caramel Recipes

TRAIL MIX TREATS WITH DRIZZLED SALTED CARAMEL

Steps:

• COAT lightly a 9" by 12" pan with nonstick spray and set aside.
• MELT butter in a microwave safe bowl. Toss marshmallows on top of the melted butter. Place bowl back in the microwave and heat for 2 minutes. Stir marshmallows and butter to integrate and return to the microwave to heat for an additional minute. Carefully pull bowl out of the microwave, stir well and set aside to cool for about 3 minutes. You don't want it to be super hot, otherwise it will melt the chocolates when added.
• MELT the caramel cubes with milk for 1 minute in another microwave safe bowl. Remove from microwave very carefully and stir in 1 teaspoon of sea salt. Set aside.
• POUR in the cereal, peanuts, cranberries, pretzels, pumpkin seeds and chocolate candies into marshmallow mixture immediately. Stir with a greased spatula until evenly coated. Pour into the prepared pan and press evenly into pan with a greased piece of wax paper.
• DRIZZLE melted caramel all over the top of the marshmallow trail mix treats using a spoon. Sprinkle the remaining teaspoon of coarse salt in top of caramel.
• COOL completely at room temperature. Once cool, cut into 2" by 3" squares with knife. I like to heat my knife's blade over the stove for 5 seconds before making a cut. The treat cuts easier and you get neater edges.
• STORE crispy treats in air-tight container at room temperature for up to five days.

TRAIL MIX CEREAL TREATS

Steps:

• Grease a 1/4 dry measuring cup and the cups the muffin tray with butter.
• Melt the butter in a large pot over medium heat. Add the marshmallows and a large pinch of salt and cook, stirring occasionally, until the marshmallows melt completely, about 5 minutes. Remove from the heat. Add the cereal, almonds, raisins and sunflower seeds and stir with a rubber spatula, making sure to scrape down to the bottom, until the cereal is completely coated. Let the mixture cool for a few minutes and then quickly fold in the candy.
• Use the prepared measuring cup to mound the mixture into the cups of the prepared muffin tray. Pat the domes together gently to help the treats hold their shape. Let sit at room temperature until firm, about 30 minutes.
• Store at room temperature in an airtight container for up to 3 days.

CARAMEL SNACK MIX

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Spray a large roasting pan with non-stick cooking spray.
• In a medium-size microwave safe bowl, mix butter, white corn syrup and brown sugar. Place the mixture in the microwave and cook 2 minutes, or until butter melts.
• Place the cereal, pecans and almonds into the prepared roasting pan. Pour the melted butter mixture over the cereal and nuts and mix gently until the cereal and nuts are coated.
• Bake for 1 hour, stirring every 15 minutes.
• As the snack mix is cooling, be sure to continue to stir so that the mix will not harden in one big lump.

SALTED CARAMEL TREATS

Steps:

• In a medium saucepan, melt caramel ingredients over medium low heat until smooth; remove from heat.
• Line a 13x9 inch baking dish with non-stick aluminum foil which extends the 2 inches beyond the edges.
• In a saucepan, melt the butter over medium low heat; stir in marshmallows, with a rubber spatula, and continue stirring until almost melted.
• Stir in vanilla, 1 teaspoon of the sea salt, and 1 cup of the melted caramel stirring until smooth; remove from heat.
• Stir in cereal and press mixture into prepared baking dish.
• Spread the remaining caramel over top and sprinkle with sea salt.
• Let cool completely, peel off foil, and cut into 24 squares.