Cinnamon Churro Snack Mix Food

CINNAMON TOAST CRUNCH™ CHURRO SNACK MIX

Steps:

• Spread cereal on waxed paper.
• In small microwavable bowl, microwave white vanilla baking chips uncovered on Medium (50%) 60 seconds; stir. Continue heating in 15-second increments, stirring after each, until stirred smooth and melted. Transfer to small resealable food-storage plastic bag. Cut small corner from bag, and squeeze onto cereal. Let stand 20 to 30 minutes or until set.
• In large bowl, mix cookies, chocolate chunks and almonds. Break drizzled cereal into pieces; add to bowl. Store in airtight container.

CINNAMON CHURRO SNACK MIX

Steps:

• Preheat oven to 325°F. Line a shallow roasting pan with foil, extending foil over edges. In prepared pan combine first five ingredients (through pecans). In a small bowl stir together granulated sugar and cinnamon.
• In a medium saucepan cook and stir butter and brown sugar over medium heat until sugar is dissolved and mixture is smooth. Stir in vanilla.
• Drizzle cereal mixture with butter mixture; toss to coat. Sprinkle with half of the cinnamon-sugar; toss to coat. Sprinkle with remaining cinnamon-sugar; toss again.
• Bake 10 minutes; stir. Bake 10 minutes more. Using foil, lift out snack mix; cool on foil. Store in an airtight container at room temperature up to 1 week.

CHURRO CHEX MIX™

Steps:

• Combine Rice Chex™, 1 cup Bugles®, 1 cup graham cracker sticks, and 1/4 cup pecan halves in a large bowl.
• Melt cookie butter and butter in a saucepan over medium heat. Add 1/4 cup cinnamon chips and stir until smooth and well combined. Remove from heat and pour mixture over the cereal mixture. Stir gently to coat all pieces.
• Spread mixture out onto a parchment-lined baking sheet, separating any larger pieces. Allow to cool for about 15 minutes.
• Combine Cinnamon Chex™ with remaining 1 cup Bugles®, 1 cup graham cracker sticks, and 1/4 cup pecans in a large bowl. Add to the cooled mixture and toss gently to combine.

CINNAMON CHURROS

Steps:

• Mix 3/4 cup sugar and 1-1/2 tsp. cinnamon in medium bowl. Combine COOL WHIP and remaining cinnamon; refrigerate until ready to use.
• Bring water, butter and remaining sugar to boil in medium saucepan on medium-high heat. Stir in flour; cook on low heat 1 min. or until mixture forms a ball, stirring constantly with wooden spoon. Transfer to medium bowl. Add eggs, 1 at a time, beating with mixer after each until blended. Add sour cream; mix well.
• Heat oil in large saucepan to 350ºF. Spoon dough into heavy-weight pastry bag fitted with medium-star tip. (Or, spoon into a cake decorator's tube fitted with star tip.) Carefully squeeze 3 or 4 (4-inch-long) strips of dough into hot oil; cook 2 to 3 min. or until golden brown on both sides, turning after 1 min. Remove from oil with slotted spoon; drain on paper towels. Repeat with remaining dough.
• Roll in cinnamon sugar while still warm. Serve with COOL WHIP mixture.