FROSTY’S FESTIVE MIX

Approximately 20 Portions

1 Cup Bite Size Frosted Shredded Wheat
1 Cup Honey Graham Cereal
1 Cup Pretzel Twists (or other shape)
3/4 Cup Banana Chips
1 Cup Miniature Marshmallows
2 1/2 Ounces Whole Almonds
2 1/2 Ounces Whole Cashews
3 Ounces Dried Cranberries (Craisins)
5 Ounces Dried Fruit Mix
1/2 Cup Slivered Almonds

Cover a jelly roll pan (or any baking sheet with sides) with parchment paper. Place all above ingredients on pan. Manipulate with fingers to have ingredients in a single layer as much as possible.

5 Ounces White Chocolate Disks, Squares, or Almond Bark
1 1/2 Tablespoons Shortening
6-8 Drops Almond Oil (if desired)

Place in microwave oven proof dish. Heat on 1/3 power for one minute. Stir. Continue heating chocolate at 1/3 power in 30 second increments until disks are almost melted and are completely soft. Stir well after each heating. Mixture should be the consistency of heavy cream.

Drizzle lines of white chocolate with a wire whisk, fork or rubber spatula across ingredients on pan (every part of mixture should have a bit of chocolate on it). Let stand at room temperature
until chocolate is dry and firm. If desired, coated mixture may be turned into another pan with same dimensions as the baking sheet used, and have the back side coated just as the first side was.

This recipe compliments of Kansas State University Dining Services

This home-sized recipe was used in the Dining Services test kitchen to develop a standardized recipe and may not produce the exact product we serve. We provide the home-sized recipe because all ingredient measures for our quantity recipes are expressed in weights to four decimal places, making them hard to produce in home kitchens with home-sized measuring equipment. Quantity production procedures and equipment needs may also be difficult to accommodate in a home kitchen.


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