Hibiscus-Berry Snack Mix
- Level: Easy
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 402
- Total Fat
- 19
- Saturated Fat
- 8
- Carbohydrates
- 58
- Dietary Fiber
- 4
- Sugar
- 29
- Protein
- 6
- Cholesterol
- 19
- Sodium
- 178
- Total: 50 min
- Active: 20 min
Ingredients
6 cups rice or corn-and-rice cereal (such as Chex or Crispix)
3 cups mini vanilla wafer cookies
2 4-ounce bars white chocolate, chopped
1/3 cup creamy almond butter
6 tablespoons unsalted butter
1/4 teaspoon salt
3/4 cup dried hibiscus flowers, ground and sifted, tough pieces discarded
1 1/2 cups confectioners’ sugar
1/2 cup freeze-dried raspberries, finely crushed
Directions
- Toss the cereal and cookies in a large bowl. Combine the white chocolate, almond butter, butter and salt in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring, until smooth.
- Pour the white chocolate mixture over the cereal mixture and toss a few times. Sprinkle with the ground hibiscus, tossing to coat as much of the mixture as possible without crushing the cereal. Sprinkle with 1 cup confectioners’ sugar and half of the freeze-dried raspberries and toss again.
- Spread the snack mix on a parchment-lined baking sheet and let dry, about 30 minutes. Toss with the remaining raspberries and 1/2 cup confectioners’ sugar until well coated and light pink.