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Lemon chex mix is the perfect snack for lemon and white chocolate lovers.
A Different Chex Mix
I love the original Chex mix–and who doesn’t? It hits the spot for fans of savory snacks. But what about when you want something sweet?
Here’s the answer! This is sweet and lemony with a hint of tartness because of the lemon. This way, you can satisfy your sweet and savory fans!
This would be a perfect snack to serve at New Years get-togethers or for you football watching guests at Super Bowl parties.
I find this satisfies my sweet tooth and at the same time, it’s very refreshing because of the lemony flavor.
White Chocolate
I won’t lie here; white chocolate is a bit of a pain to melt as it has a tendency to seize.
Your best bet here is to use a high-quality white chocolate or white chocolate morsels. That kind of leaves out the store or generic brand. And still it can be troublesome. The microwave is not a good choice for melting it. If you have no other choice, then add a tablespoon of vegetable shortening (the plain kind) or a tablespoon of coconut oil to the chocolate. And do it in very short, 15 second bursts.
The best way to melt white chocolate is in a double boiler or in a good heat-conducting metal bowl, over hot water. Here’s a good video.
As I said, it’s sometimes a laborious process. However, it’s worth it.
Fresh Lemon Is Best
I always prefer fresh, but in this lemon chex mix, I think it’s very important.
Fresh lemon zest has the most powerful taste because the oils are fresh and very potent. When it’s dehydrated, it loses some of that quality.
Since you have to use some juice in the recipe, there’s no better than freshly squeezed.
I would advise letting this mix sit for a day before serving so the delicious lemony flavor has a chance to fully infuse.
The Recipe
Lemon Chex Mix
Ingredients
- 5 cups Rice Chex
- 4 cups Corn Chex
- 1-1/2 cups white baking chips
- 4 teaspoons grated lemon zest
- 2 tablespoons lemon juice
- 1/4 cup butter softened
- 1-1/2 cups confectioners' sugar
Instructions
- Place cereals in a large bowl. In top of a double boiler or a metal bowl over hot water, melt baking chips with lemon zest and juice; stir until smooth. Stir in butter until blended.
- Pour over cereal; toss to coat. Add confectioners' sugar and, if desired, coarse sugar; toss to coat. Spread onto waxed paper to cool. Store in an airtight container.
Notes
If chocolate is still too thick, add a tablespoon or 2 of vegetable shortening or coconut oil
