Ground dried hibiscus delivers that signature sweet-sour-tropical flavor in this sweet snack mix. Make sure to sift out the hard stems or other tough bits from the tea, so you get all the flavor without any inedible bits.
| Level: | Easy |
| Total: | 50 min |
| Active: | 20 min |
| Yield: | 10 to 12 servings |
Ingredients
- 6 cups rice or corn-and-rice cereal (such as Chex or Crispix)
- 3 cups mini vanilla wafer cookies
- 2 4-ounce bars white chocolate, chopped
- 1/3 cup creamy almond butter
- 6 tablespoons unsalted butter
- 1/4 teaspoon salt
- 3/4 cup dried hibiscus flowers, ground and sifted, tough pieces discarded
- 1 1/2 cups confectioners’ sugar
- 1/2 cup freeze-dried raspberries, finely crushed
Instructions
- Toss the cereal and cookies in a large bowl. Combine the white chocolate, almond butter, butter and salt in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring, until smooth.
- Pour the white chocolate mixture over the cereal mixture and toss a few times. Sprinkle with the ground hibiscus, tossing to coat as much of the mixture as possible without crushing the cereal. Sprinkle with 1 cup confectioners’ sugar and half of the freeze-dried raspberries and toss again.
- Spread the snack mix on a parchment-lined baking sheet and let dry, about 30 minutes. Toss with the remaining raspberries and 1/2 cup confectioners’ sugar until well coated and light pink.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 402 |
| Total Fat | 19 g |
| Saturated Fat | 8 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 4 g |
| Sugar | 29 g |
| Protein | 6 g |
| Cholesterol | 19 mg |
| Sodium | 178 mg |