15 Minutes!

Chai Crunch

Take a break to enjoy the exotic flavors in this spicy-sweet mix!

Prep Time:15 min
Start to Finish:15 min
Makes:22 servings (1/2 cup each)

Average 4.57 from 329 ratingsAverage 4.57 from 329 ratingsAverage 4.57 from 329 ratingsAverage 4.57 from 329 ratingsAverage 4.57 from 329 ratings 329 ratings Rate   Email Print
Corn Chex®Wheat Chex®
Ingredients
3cups Corn Chex® cereal
3cups Wheat Chex® cereal
3cups Honey Nut Cheerios® cereal
1 1/2cups sliced almonds
1cup dried banana chips
1/2cup butter or margarine
1/2cup honey
1teaspoon instant nonfat dry milk or original-flavor nondairy creamer, if desired
1/2teaspoon ground cardamom
1/2teaspoon ground ginger
1/2teaspoon ground cinnamon
1/2teaspoon ground nutmeg
1/2teaspoon ground cloves
1/2teaspoon dried orange peel
1teaspoon vanilla
Tips
Did You Know?
For spicy flavor, omit dried milk or creamer. If dried milk or creamer is used, flavor will be less spicy and a little sweeter.
Purchasing
Look for the spices—and bottles of orange peel in the baking section. Or you can save a bit of money sometimes purchasing these items in bulk.
Preparation Directions
1.In large microwavable bowl, mix cereals, almonds and banana chips.
2.In 2-cup microwavable measuring cup, microwave butter on High about 40 seconds or until melted. Stir in remaining ingredients until well mixed. Pour over cereal mixture, stirring until evenly coated.
3.Microwave on High 4 to 6 minutes, stirring every 2 minutes, until golden brown. Spread on waxed paper or paper towels to cool. Store in airtight container.
Oven Directions Heat oven to 300°F. In ungreased large roasting pan, mix cereals, almonds and banana chips. In 1-quart saucepan, melt butter over medium heat. Remove from heat. Stir in remaining ingredients until well mixed. Pour over cereal mixture, stirring until evenly coated. Bake 45 to 60 minutes or until golden brown, stirring every 15 minutes. Spread on waxed paper or paper towels to cool. Store in airtight container.
High Altitude (3500-6500 ft)  No change.
Award-Winning Recipe
Carol Thoreson • Rockford, IL
Bake-Off® Contest 41, 2004

Nutritional Information
1/2 Cup: Calories 180 (Calories from Fat 80); Total Fat 9g (Saturated Fat 4g); Cholesterol 10mg; Sodium 170mg; Total Carbohydrate 22g (Dietary Fiber 2g, Sugars 10g); Protein 3% Daily Value*: Vitamin A 6%; Vitamin C 2%; Calcium 6%; Iron 24Exchanges: 1 Starch; 1/2 Other Carbohydrate; 1 1/2 Fat Carbohydrate Choices: 1 1/2 
*% Daily Values are based on a 2,000 calorie diet.

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