b>mix, oil, 1/2 cup coffee and eggs.
Add Swirled Chocolate-Caramel
In a large bowl mix together all ingediants, except white chocolate chips and oil.
In a glass bowl mix together white chocolate chips and oil.
Microwave white chocolate and oil for 1 minute, stir. Microwave for an additional 30 seconds.
Stir white chocolate luntil completely melted.
Pour melted white chocolate over chex mix.
Mix very well, until all chex mix ix coated.
Spread coated chex mix in a single lay on wax paper or tin foil.
Let harden.
Break up and store in an air tight container.
ENJOY!
Melt peanut butter and margarine.
Pour over Chex mix and spread.
Bake at 200\u00b0 for 30 minutes.
Stir occasionally; cool. Add raisins and chips.
Microwave butter, brown sugar, salt and corn syrup on high for 4 minutes. Add 1/4 t. of baking soda.
In brown bag, shake together Chex mix and nuts. Pour hot mixture over cereal and nuts. Microwave in brown bag for 1 and 1/2 minutes on high. Shake mixture and microwave 1 minute more. Pour out and let cool. Once cool, add M&M's.
ours or until thick and caramel-colored, stirring occasionally.
Whisk
In top of double boiler over hot water, heat chocolate caramel candy salt and water, stirring frequently, until caramels are melted and mixture is smooth.
Keeping sauce over hot water, place each apple in hot caramel sauce.
Spoon sauce over apple until it is completely coated.
Insert wooden skewer in stem end.
Remove from sauce and place on waxed paper.
Chill until caramel coating is firm.
Mix all together in a large bowl. Store in an airtight container.
To make the chocolate nougat, grease and line
o make a nice, buttery mix.
In a very large
Preheat oven to 350\u00b0F.
Prepare brownies as directed on the box for \"cakelike\" brownies, using mix, eggs, water, and oil.
Spread half the batter into an 8-by-8 inch prepared pan, and top evenly with the mini-marshmallows and chocolate caramel-covered wafers. Cover with remainder of batter.
Bake for 35 to 40 minutes, or until brownies are almost cooked through. Remove from oven. Cool completely.
Whip the cream, then add sugar.
Plate brownies with dollop of whip topping, raspberries and chocolate shavings.
Melt caramels with water.
Mix pecans and cereal together. Pour caramel over cereal mixture.
Pour into buttered baking pan. Bake at 300\u00b0 for 10 minutes.
Stir.
Bake another 10 minutes.
Let cool; break apart.
Mix and divide first 6 ingredients
In a large skillet, combine oil and peanut butter. Stir over low heat until smooth. Remove from heat. Blend in seasoning. Add Chex and nuts.
Mix until pieces are well coated.
Heat over low heat for 10 minutes until Chex are crisp. Stir continuously. Spread on absorbent paper to cool.
Yields 6 3/4 cups.
Bring to a boil: salt, corn syrup, brown sugar and butter. Boil 1-1/2 minutes. Add 1/2 teaspoons soda.
Pour over the chex cereal in brown paper bag. Microwave 3-1/2 to 4 minutes. Shake bag after each minute. Spread on cookie sheet to cool. Store in covered container.
Mix all dry ingredients together.
Melt white chocolate over stove or in microwave (stove might burn it, I recommend using microwave).
Pour chocolate over dry mixture and mix well.
Section off mixture into smaller pieces (doesn't have to be neat or a certain size) and place in fridge for about 10 minutes, or until hard.
In 1 1/2-quart saucepan, melt oleo and stir in sugar, syrup and salt.
Bring to a boil; keep stirring.
Boil 5 minutes, without stirring.
Remove from heat.
Stir in baking soda and vanilla.
Pour over cereal mixture and mix well until evenly coated.
ack.
Meanwhile, for the chocolate caramel filling, stir butter and brown
over tart filling with melted chocolate. Chill for 10 mins, or
ombine remaining milk, cake mix and margarine; mix well. Press 1/2
e pan).
For the chocolate layer: In a heavy-bottomed