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….
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.
WOWZA!
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.
In reply to marjorie mckeown .
Thanks so much for your feedback! I really appreciate you taking the time to rate this.
I made this thinking it would be a good recipe for Christmas time. I used the curly pretzels because I couldn’t find the straight pretzels. I used semi-sweet chocolate morsels. Next time I will only use half of the suggested pretzels (because I think the pretzels add too much saltiness)and I will try milk chocolate morsels. I like this recipe, and look forward to perfecting it to my taste. Good starting point. I’ve also made her caramel popcorn and it was amazing.
I just got #4 down for the night and husband’s and my lunch packed for tomorrow when, in the pantry, I discovered a smaaalllll little baggy of leftover crunchy crumbs, chocolate minis and toffee bits from when I had made this (fabulous) recipe. And then I remembered the hidden pint of coffee ice cream in the deep freezer……..I coulda cried……..
Yum! Heath bars make me think of Christmas too!
I’m not sure I needed to know about this. I, too, only make Chex mix around the holidays. It’s far too dangerous to have around! I love the sweet addition to all that salty!
I am such a sucker for sweet & salty! I could devour this entire tray before you could say *heath bar crunch chex mix*.
Wishing you & yours everything merry & bright! xo
Rebbecca, I can see just how dangerous this would be… and I’m willing to take the risk!
Yum!! So much goodness in here. This looks great!