Zumba Queen, Soccer Mom, Jack of all Trades. Power Walker, Clearance Shopper, Popcorn Eating Champ. My mother is motivated by challenge and always seeks to find a new adventure, learn a new skill, and master a new craft. Over the years, she has mastered the science behind creating the perfect chex mix—a blend of salty and sweet, crunchy and melty, and of heaven and hell.
This chex mix will make you jump for joy, but I must warn you, it is impossible to put down. Is that such a bad thing though? It has cereal and dried fruit after all, which qualifies it in the “health food” category (at least in my books), so it’s actually acceptable to substitute this for breakfast, lunch, and dinner, right? Right.
For Mother’s Day, I wanted to share this recipe for all to enjoy. What better way to celebrate than to pass along a special memory from one mother to another? Enjoy!
Recipe by my mom, Sandy Ellis
9 cups Corn Chex
2 cups shredded coconut
1 cup cocktail peanuts
1 cup brown sugar
1/2 cup (1 stick) butter
1 1/2 cups raisins
1 teaspoon vanilla
1/2 teaspoon baking soda
2 cups milk chocolate chips
(1) Preheat oven to 250° F. Lightly grease a large roasting pan (I used a 14x11x3 cake pan)
(2) In a large bowl, mix Corn Chex, coconut, and peanuts. Pour into greased pan; set aside.
(5) Remove pan from oven and let cool. (TIP: The best way to cool your Chex Mix is to pour it on top of wax paper and spread it out as best as you can with a spatula. Otherwise, the mix might all stick together in the roasting pan).
(6) Once cool, mix in the chocolate chips and raisins.