#161 – Corn Chex Crunchies, Rocky Road Munch, & Salted Carmel Pretzel Bark

hosted by Laverne Diede & Rhonda Fitterer

Corn Chex Crunchies

  • 1 large box of Corn Chex
  • 1 can salted peanuts
  • 1 bag dried canberries
  • 2 stick butter
  • 2 cups brown sugar
  • 1/2 cup light Karo syrup
  • 1/2 tsp baking soda

Pour Corn Chex, peanuts, and cranberries in a large paper grocery bag; set aside. In a large saucepan, combine butter, brown sugar, and Karo syrup; bring to a boil and cook for 1 ½ minutes, stirring constantly. Stir baking soda into the carmel mixture; mix well. (Note: the mixture will bubble up so use a large saucepan.) pour hot mixture in bag, fold down the top of the bag and shake. Microwave on high for 4 minutes, shaking after each minute. Spread on wax paper to cool.

Salted-Carmel Pretzel Bark

  • 1/2 bag of mini pretzel twists
  • 2 sticks butter
  • 1 cup brown sugar
  • 1 bag of milk chocolate chips
  • Sea salt or table salt

Preheat oven to 350 degrees. Line a large cookie sheet with sides with parchment paper and lay a sigle layer of pretzels down. In a saucepan, melt the butter and the brown sugar until the sugar is dissolved. Let it boil until it forms a nice smooth caramel, stir constantly until caramel thickens. Remove from heat and pour over pretzels. Place cookie sheet in oven for 5 minutes. Remove pretzels from oven and sprinkle chocolate chips over pretzels. Place cookie sheet back in the oven for 1 minute to melt the chips. Spread the chips around with a spatula until mostly melted. Sprinkle generously with salt. Let cool for a few minutes and put them in the freezer for 2-3 hours; break into chunks and serve.

Rocky Road Munch

  • 8 cups popped popcorn
  • 1 cup miniature marshmallows
  • 2/3 cup toffee bits
  • 1/2 cup whole salted almonds
  • 1 bag milk chocolate chips

Preheat oven to 300 degrees. Lightly spray a jelly roll pan (17 x 11 x 1”) baking pan with cooking spray. Line a flat work surface with waxed paper. Spread the popcorn evenly in the prepared pan. Sprinkle evenly with the marshmallows, toffee bits, almonds and chocolate chips. Bake until the chocolate is softened 3-5 minutes. Let stand 1 minute. Toss the mixture until evenly coated. Spread the mixture on the prepared work surface. Cool completely. Store in an air-tight container in a cool, dry place.


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