Strawberry Shortcake Mix (Print Version)
# Ingredients:
→ Main Ingredients
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4 cups of Corn Chex or Rice Chex cereal
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1 oz of freeze-dried strawberries or pre-ground strawberry powder
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⅓ cup of powdered sugar
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1 cup of white chocolate chips
# Instructions:
01 -
Pop the freeze-dried strawberries into a blender or food processor, then blend them until they turn into powder. Skip this if you're starting with pre-made strawberry powder.
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Grab a small bowl and stir together the powdered sugar and strawberry powder until combined. Pour the mix into a large ziplock bag or a lidded container. Put it to the side for now.
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Toss the white chocolate chips into a bowl that's microwave-friendly. Warm them up in short 30-second bursts, stirring after each time, until the chocolate is smooth and fully melted. Keep a close eye so it doesn't burn.
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Put the cereal in a big bowl and gently pour the melted chocolate over it. Use a soft spatula to carefully coat every piece without crushing them.
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Add the cereal coated in chocolate into the ziplock bag with the strawberry sugar mixture. Seal up the bag tight, get rid of extra air, and shake it around gently to cover every piece.
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Spread the cereal out on a baking sheet lined with wax or parchment paper. Stick it in the fridge for about 15 minutes so the coating sets up firm.
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Once everything is solid, break up any big chunks. Move the strawberry shortcake snack mix into an airtight container. It stays fresh for up to a week at room temp. Dish it up in snack bags or bowls when you're ready to serve.
# Notes:
01 -
You can kick up the strawberry flavor by mixing in 1/4 teaspoon of strawberry extract with the melted chocolate.
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Adding a teaspoon of coconut oil or shortening to the white chocolate helps it melt smoothly and avoids clumping.
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Switch things up by using cookies and cream chocolate chips or mixing vanilla cake mix into the powdered sugar.