This snack brings back some very happy memories for me. One of my favorite snacks before going gluten-free was trail mix. I used to store a bag in my purse incase I ever got hungry while running errands or at work. This is even better than that trail mix I used to eat and it does not make me sick. Whoo! This is a really fun treat to make and would be perfect for any afternoon snack.
- 1 cup chocolate chips
- 1/2 stick butter
- 1 box (10.6-ounce) EnviroKidz Peanut Butter Panda Puffs
- 1 cup dried cranberries
- 1/2 cup sunflower seeds
- 1 cup almonds
- parchment paper
- 1 cup confectioners sugar
- 3 (1-gallon) plastic ziplock freezer bags
- 1/2 cup peanut butter (if using cereal that does not contain peanut butter)
Directions: Use a 6-quart slow cooker. Put the chocolate chips and butter (add peanut butter now, if using) into your stoneware. Turn the cooker on low for 90 minutes, or to high for about 45 minutes. When the chocolate chips are beginning to lose shape, stir in the cereal, cranberries, sunflower seeds, and almonds. Turn off the slow cooker. Spread out a big length of parchment paper on your countertop. Add 1/3 cup confectioners sugar to each freezer bag. Spread the mix evenly into all 3 bags. Spread the 3 bags out on the parchment and let cool.
Little Debbie’s Tip: If you are not gluten-free than just use your favorite cereal (the healthier the better) and add 1/2 cup peanut butter to the ingredients if the cereal does not contain peanut butter in it.
Credit: Stephanie O’dea