Also known as “Yellow Bowl”, this mix has much nostalgic value to me. Back when I was a high school cheerleader, my mom used to make this mix for the team for many games and every competition. We all just loved it. It makes quite a lot and the only bowl large enough to hold all of it was a gigantic yellow plastic Tupperware bowl my mom got for signing up for a Blockbuster account.
The first time she brought it to us, she could tell we all loved it. (I’m thinking the sight of us picking at every last bit in the bottom of the bowl clued her in.) The second time she brought it, one of the girls saw her coming and exclaimed, “Here comes the yellow bowl!” We all ran to meet my mom to “help her” carry it. After that time, the exclamation got shortened to just “yellow bowl!” and the rest is history.
This year, Yellow Bowl got even more nostalgic. I still keep in touch with several of my cheer friends. Three of them facebooked me to ask for the Yellow Bowl recipe so they could make it. One of my girls wanted to make with her son. Both my mom and I think that is one of the coolest things to happen this Christmas season. A simple snack mix we all loved as high schoolers now being passed on as a treat and a memory shared with a child. I love it. So here you go, readers and my dear cheer friends, the recipe for Yellow Bowl.
“Yellow Bowl” White Chocolate Snack Mix
recipe originally from family friend Becky Evans
included in the incredible family cookbook my mom made printer-friendly recipe
8 c. rice Chex
1 1/2 c. plain M&Ms (If using Christmas M&Ms, be sure they’re NOT mint)
1 1/2 c. peanuts
1 1/2 c. mini pretzels
8 oz. white chocolate
up to 1 TBSP oil to thin chocolate
1. Melt chocolate over a double boiler. Add just enough oil to thin the chocolate to pouring consistency. Let cool one minute.
2. While chocolate is melting, mix rice Chex, M&Ms, peanuts, and pretzels in a very large bowl, preferably a yellow one!
3. Pour chocolate over mix and gently toss with a spatula to coat. Pour mix out onto wax paper to dry, up to three hours depending on humidity.
4. Keep in a tightly sealed container at room temperature up to one week. Keep out of warm temperatures as the chocolate will melt.
One year ago: chocolate candy cane cookies