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- Christmas Crack (Holiday Chex Treat)
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- 1 12 oz box Golden Grahams
- Directions
- Mix Golden Grahams, Corn Chex, coconut, and almonds in a large bowl. In a separate large pot, mix butter, sugar, and light Karo syrup. On medium high heat, stir constantly and bring to a boil. Turn down heat to medium low. Boil for 6 minutes, stirring frequently. (Mixture will start to turn a darker gold color.) Now get another person to come help you. One person pour the liquid mixture over the dry mixture, as the other person turns the bowl and quickly stirs the dry mixture, turning over and over, coating the dry mixture completely. (This is really hard to do alone). Have wax paper spread out over table. Dump the coated treat on the wax paper, and spread out with a wooden spoon. It will be sticky. Break it apart into smaller pieces. Let the treat cool, and store in air-tight container.
- Provided by:
- Sandy Harenburg
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
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Featured Recipe
Pumpkin Cream Pie
Preheat oven to 300 degrees.
Grind graham crackers in a food processor (or, if you don't have a food processor, place them in a large ziploc and pound 'em with a rolling pin.) Add powdered sugar and melted butter and process until totally combined. Press into the bottom and sides of a pie pan until nice and firm. Bake for 8 to 10 minutes, or until warm and "set." Remove from oven and allow crust to cool completely.
In a medium saucepan, mix dry pudding mix with half-and-half and cream. Add spices. Bring to a boil over medium heat, stirring constantly, until mixture is bubbly and thick. Remove from heat and stir in whiskey, if using. Add pumpkin and stir to combine. Place lid on pot and set aside to cool. When cool enough, place pot in the fridge to cool completely.
When mixture is cool, remove from the fridge. In a mixing bowl, add 1/2 cup heavy cream and brown sugar. Beat until very light and fluffy. Fold in pumpkin cream mixture until combined. Pour into cooled crust.
Cover and refrigerate for a couple of hours or overnight. Serve with graham crackers crumbled on top.
