White Trash Bars Food

ALTON BROWN'S WHITE TRASH

Steps:

• Dump the cereals, M&Ms, nuts & pretzels in a large bowl.
• Melt the white chocolate in the microwave or in a double boiler. Melt very slowly, stirring occasionally, being careful not to burn the chocolate.
• Dump melted chocolate over the rest of the ingredients and fold over and over until you have well-coated hunks and chunks.
• Spread the whole mess out on parchment paper and set in a cool place until it sets up, then break it into pieces.
• Store in zip-top bags or air-tight containers.

WHITE TRASH CANDY SNACK

Steps:

• Mix all of the dry ingredients in a large bowl.
• Melt the white chocolate chips in the microwave and then pour into the bowl with the dry ingredients.
• Lay the mixture flat on cookie sheets and refrigerate until hardened.
• Remove from refrigerator and break the mixture apart.

WHITE CHOCOLATE CHRISTMAS TRASH SNACK MIX

Steps:

• Melt the white chocolate in small increments to prevent burning, in the microwave. Meanwhile, dump the cereals, pretzels, and candy into a big bowl.
• As soon as the white chocolate is melted, pour over mixture and toss gently until well coated {the more white chocolate the merrier, I have found}.
• Spread out the mixture on wax paper and leave to dry.
• Optional - Melt a small amount of chocolate and drizzle over the top as desired, or add sprinkles.
• Once cooled, break-up and store in resealable containers or bags.

WHITE TRASH RECIPE

Steps:

• Spread 18 inches of wax paper out on your countertop.
• Fold all the ingredients, except the white almond bark, together is a large mixing bowl
• In a microwave-safe bowl, melt the almond bark in the microwave, according to package instructions.
• Fold the melted almond bark into the cereal mixture until the mixture is evenly coated. Pour out onto waxed paper and allow the almond bark to set.
• Break up bark into pieces and serve.

WHITE CHOCOLATE BARK WITH PISTACHIOS AND DRIED CRANBERRIES

Steps:

• Line a rimmed baking sheet with parchment.
• Put 9 ounces of the chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring well between each, until just melted. Stir in the remaining 3 ounces chocolate and let stand 3 minutes. Stir until completely smooth. If there are still some lumps, microwave in 15-second intervals, stirring well after each, to melt any remaining chocolate, but take care not to heat more than necessary.
• Pour the chocolate onto the parchment and gently spread to a thickness of 1/4 inch. Sprinkle the pistachios and cranberries on top, pressing very lightly so they adhere. Sprinkle with the flaky salt.
• Refrigerate until set, about 20 minutes. Break into pieces and keep refrigerated until ready to serve.