Homemade Vanilla Chex
2 c. Rice Chex (I am sure you could use wheat or corn chex as well)
2 tsp. Agave
2 tsp. Melted Butter
1/2 tsp + 1/16 tsp Pure Vanilla extract (vanilla is so strong you have to be really precise with your measurements)
1. Melt butter so you get a yellowish liquid. I melted it on the stovetop between 3 and medium.
2. Let the butter cool and then mix Agave, melted Butter, and Vanilla in a little dish.
3. Pour/Mix the sauce evenly through the chex.
4. Enjoy! I can't imagine they would taste good after being kept for a few days, so I would eat them the day you make them.
Note: We tried toasting the chex but it actually took away the vanilla taste, so don't do that! Also, you can try using this as a replacement for vanilla chex, but I haven't tried it.
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