| 8 | cups Corn Chex® cereal |
| 2 | cups Honey Nut Cheerios® cereal |
| 1/2 | cup roasted sunflower nuts |
| 1/4 | cup butter or margarine |
| 1/4 | cup honey |
| 1 1/2 | cups pastel-colored candy-coated chocolate candies |
| 1. | In large microwavable bowl, mix cereals and sunflower nuts. |
| 2. | In 2-cup microwavable measuring cup, microwave butter and honey uncovered on High 1 to 2 minutes, stirring every 30 seconds, until mixture comes to a full boil and butter is melted. Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on High 2 to 4 minutes, stirring every minute, until mixture is well coated and looks glazed. |
| 3. | Spread on waxed paper or foil; cool about 15 minutes. Place in serving bowl; stir in chocolate candies. Store in airtight container. |
| Oven Directions: Heat oven to 300°F. In ungreased large roasting pan, mix cereals and sunflower nuts. In 1-quart saucepan, heat butter and honey over medium heat until boiling, stirring frequently. Pour over cereal mixture, stirring until evenly coated. Bake uncovered 25 to 30 minutes, stirring after 15 minutes. Spread on waxed paper or foil; cool about 15 minutes. Place in serving bowl; stir in chocolate candies. Store in airtight container. |
|
| Spray the inside of the measuring cup with nonstick cooking spray so the honey will slide right out after measuring. |
Nutrition Information:
190 ( 70); 8g ( 3 1/2g, 0g); 10mg; 190mg; 29g ( 1g, 15g); 3g 8%; 2%; 8%; 25% 1/2 ; 1 1/2 ; 0 ; 1 1/2 2