Good Ol’ Chocolate Chex Mix

easy chocolate chex mix

Sometimes I’m afraid that I blame too much on being a rookie blogger. Like the matcha-not-matcha biscotti.

I made these matcha biscotti, and while they were delicious, they did not taste like matcha. So I made them again with more matcha, and they still did not taste like green tea. I wanted to make them a third time, but by then I was down to one bag of almond flour, and I needed to make it last until my next order came in.

Chex mix, on the other hand, I can nail every time. That’s the beauty in Chex mix. It’s reliable. It always tastes good. You can’t mess up Chex mix. Even if you’re me.

Heck, you can’t even mess up chocolate-covered espresso beans, even if you’re me. I should know. BGE can be somewhat of a picky eater (who doesn’t like french fries??!), and he ate through two batches of beans before I could even make the mix.

Now, dipping the beans can be a little tricky. Luckily, Shelly, one of the Great Sages of Internet Sweets, has wonderful advice on dipping small objects. Using a fork, dip a few beans at a time and then tap the fork to remove the excess chocolate – pretty much what you’d do to dip anything else.  Then, using a chopstick or similar tool, flick the beans onto wax paper. Yes. You have to flick one bean at a time. But it’s really easy work. Almost meditative. And who wouldn’t want to meditate in chocolate?

I wasn’t sure if I should post this because it’s not a truly a recipe, and chocolate Chex mixes aren’t a new idea. But it came out exactly as I wanted, smells great, and tastes even better, so I figured that was more than enough.

 

Good Ol' Chocolate Chex Mix

Good Ol' Chocolate Chex Mix

Ingredients

    for the cereal
  • 1 box of Chocolate Chex, with all the plain pieces picked out
  • for the almonds
  • 1 cup of raw almonds
  • 2 tbsp cocoa
  • 2 tsp honey
  • pinch of salt
  • for the espresso beans
  • about 1 cup of beans
  • 5-6 oz. of dark chocolate

Instructions

    for the almonds
  1. Combine the cocoa and salt, then set aside.
  2. Place the almonds and honey in a small saucepan and heat on low.
  3. Stir so all the almonds are evenly coated with honey.
  4. Add in the cocoa and continue to stir until almonds are evenly coated. Remove from heat.
  5. for the espresso beans
  6. Melt or temper the chocolate.
  7. Remove from heat and dip the beans.
  8. It'd easiest to dip them a few at a time (5-6) . You might need to return the chocolate to the double boiler or microwave if it starts to harden. A good way to keep it from hardening is to stir it vigorously after every few dips.
  9. Allow chocolate to harden and cool completely before adding to mix.
  10. for the mix
  11. Put the chocolate chex pieces, almonds, and espresso beans in a big bowl and toss to combine. You'll end up with about 7 cups.
http://kitchenwindowclovers.com/good-ol-chocolate-chex-mix/

Almond recipe from The Pescetarian and the Pig.

 

 

 

 

 

 

 

2 thoughts on “Good Ol’ Chocolate Chex Mix

    1. Thanks, Jocelyn! Chocolate covered espresso beans are so addicting. I wish I could make a batch every single day.

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