While at training for work in Dallas, I met a co-worker with a similar passion for cooking. Our training class asked what her best dish was that she makes. Her fellow co-workers from headquarters immediately replied, “that party mix you make.” They called it “addictive.” I, of course, had to have this recipe.
While enjoying a few vacation days, I decided to test some of the many recipes in my repertoire. I wanted to make this one for my fellow Komen co-workers with pink M&Ms I had left over from Valentine’s Day. Oh my goodness, this recipe is amazing! It combines salty, sweet, and crunchy. What mouth wouldn’t love that? Bon Appétit!
20-24 oz. (one package) of Almond Bark
3 c. pretzels sticks
4 c. Golden Grahams
1.5 c. M&Ms (I used plain Milk Chocolate)
1.5 c. mini-marshmallows
In a large (popcorn/That a Bowl), combine pretzels and cereal. In a small bowl, combine M&Ms and marshmallows. In a microwaveable bowl, empty contents of almond bark package. Melt according to package instructions. Once bark is melted, our over pretzel mixture and stir. Add M&Ms mixture (do this so you don’t melt these ingredients) and stir. Pour onto wax paper coated cookie sheets and let harden. After it is harden, break into chuck sized pieces.
- This makes A LOT! If you aren’t sharing, half the recipe.
- Rebecca suggest you change the name based on the color of M&Ms you use – Reindeer Munch, Cupid Crunch, Bunny Bites, etc. Love it!
Golden Grahams are actually healthier than I thought – only one gram of fat in a ¾ c. serving. I think you could probably substitute honey flavored Fiber One cereal or Cheerios if you think they are healthier. Another friend suggested Life or Chex cereal.