Skip to main content

Drizzled Chocolate Trail Mix

Yay!! I am back. I think I just needed a little R&R (and days off work)to get back into the baking groove again.  (Thank goodness. I  was getting a bit worried!!)
 This past weekend my parents and brother came for a visit!(YAY!!) We packed in a lot in just a few days.  One afternoon we went on a little hike.
 It was so beautiful.  We ended up a bit hungry and were wishing we had a little trail mix for the ride home!!
I love trail mix.  The only issue I have is my children seem to pick out the chocolate or just what they like and I am stuck with what is left.  My mom found this recipe in the Family Fun Magazine and it is a perfect solution to this problem.  We decided we just had to try it out and it was so delicious.  Sad to say I don't think the kids got much of it!! You just wouldn't want to take it in hot weather. I love that it is so versatile.  You can add the ingredients that your family likes.

Drizzled Chocolate Trail Mix
adapted from Family Fun Magazine
3 cups nuts (I used almonds, cashews and peanuts)
3/4 cup sunflower seeds (roasted and salted)
1 1/2 cup dried fruit (I found a mixture in the bulk section called fruit salad)
1-2 cups small pretzels
Optional 1/2 cup coconut flakes
Mix together and spread on a cookie sheet lined with wax paper.
 1 1/2 cup chocolate chips
in the microwave.  Pour the chocolate over the baking sheet in ribbons. Lightly stir to coat everything.
Place in the freezer for about 10 minutes, just long enough to set the chocolate. Break into pieces and store in a closed container. (I kept most of it in a large baggie.)
*For the fruit the original recipe calls for 1 cup raisins and 1/2 cup dried cherries or cranberries. 
Linked to:


  1. Such a simple and tasty sweet. I am sure you've all enjoyed it.

  2. Ok, WOW! This looks fabulous!! Love me some chocolate!

  3. Beautiful! Where is the photo taken? The trail mix looks delicious.

  4. this sounds great! I'm always looking for new trail mixes!

  5. What a great idea! The chocolate always disappears out of our trail mix as well - but I have to admit the children aren't the culprits! ;)

  6. Wow, this sounds good! I made a thing similar to this but mine is way less healthy. I love sweet and salty mix so I'm quite sure that this would be way too dangerous for me to be around! Thanks!!

  7. I love it, now nobody can pick all the chocolate out! What a great idea! This mix would make a great lunch box treat!

  8. That sounds wonderful! I love trail mix...especially with chocolate!

  9. Oh yum! This sounds delish! I love the sweet and salty combination.

  10. That looks so good! I bet it really hits the spot. I could use some right now, in fact. :-) =

  11. What a gorgeous picture of the mt and water @ the top of your post Tiffanee! And soooo is your CHOCOLATE trail mix....deliciously gorgeous! I too like the chocolate in a trail mix - why not just make it all "chocolatey" by coating it with chocolate! Brilliant! :-)

    Glad you are getting your baking/cooking mojo back! :-)

  12. That looks amazing. The boys would love it. We'll have to whip up a batch really soon.

    Lots of yummy love,
    Alex aka Ma What's For Dinner

  13. Oh yes another great recipe!!! I must admit I'm the one that picks everything out I like ... lol

  14. I need to make this. All I can say is, "Yum."


Post a Comment

Thanks for stopping by. I love to hear what you have to say!!

Popular posts from this blog

Crusty Italian Bread

Do you ever picture yourself eating a slice of Italian bread you know the type with the crunchy outside and soft and delicate inside. Well this is the recipe for you and I have found the secret to getting the perfect crust!! Crusty Italian Bread makes 2 loaves 1 1/3 cups warm water 2 1/4 teaspoons yeast 1 Tablespoon brown sugar 1 1/2 teaspoons salt 1 1/2 teaspoons olive oil 4 cups flour Place warm water, yeast and brown sugar in mixing bowl. Stir and let stand for a few minutes until it start to bubble and foam a bit.  Add olive oil and salt.  Mix and add the flour gradually.  You want to add enough that the dough comes away from the sides of the bowl.  You want to mix it with the dough hook for a few minutes.  Cover and let the dough rise until doubled about 30 minutes. Punch down dough and divide in two and form into two loaves (I doubled the recipe this time.) Cover with a damp cloth and let rise until doubled. Preheat oven to 375 degrees. Beat

Blueberry Cream Cheese Bundt Cake

One word for this one: DELICIOUS!!  It is so moist and easy to make.  It did not last long around our house.  My daughter finished the last little bit for breakfast  (she was afraid it would not still be there when she got home). Blueberry Cream Cheese Bundt Cake 1-8 oz. package cream cheese, softened 1/2 cup vegetable oil 1 package white cake mix (mine was vanilla) 1- 3 oz. package instant vanilla pudding mix 4 eggs 2 teaspoons vanilla 2 1/4 cups fresh or frozen, thawed blueberries powdered sugar Preheat oven to 325 degrees. Lightly spray a 9 inch bundt pan with cooking spray. Combine the cream cheese and oil in a medium bowl and beat with a mixer until smooth and creamy. Add the cake mix, pudding mix, eggs and vanilla. Beat at medium speed until blended. Fold in the berries. (Dough will be thick and sticky).  Pour into the prepared pan. Bake for 60 -65 minutes until a wooden pick inserted in the center comes out clean.  Cool the cake on a wire rack for 20 minutes.   Remov

Chicken Cordon Bleu Bundles

Everytime I go to Costco I have been picking up a rotisserie chicken.  I shred all the chicken off the bones and it makes for great easy quick meals. This were the perfect use of it.  They were quick, easy and very delicious!! Chicken Cordon Bleu Bundles Inspired by Dessert Now Dinner Later 2 cans of  crescent rolls 1 package of thin sliced ham (lunch meat)  slices of swiss cheese  2- 2 1/2 cups shredded cooked chicken Preheat oven to 375 degrees. Open the cans of crescent rolls. Separate and unroll the triangles.  You can either work on them all at once or in groups.  I made them in groups of 4. Lightly grease your cookie sheet. . Layer one or two slices of ham, 1 slice of cheese.  Then add a small amount of shredded chicken on top.  Fold the edges of the ham around the cheese and chicken. Starting at the fat end of the triangle, roll the crescent dough around all the fillings as tight as you can and continue rolling to the point of the triangle.