It’s that time of year. Time for a good ole Halloween bark. Make it for Halloween or fall, it’s just good stuff. Just add whatever you want into it. It’ll be gone fast. Maybe next time I think I’ll add a few handfuls of my dad’s pecans.
Leftover Halloween Candy? Not Any More!
I’ve found that Halloween bark is a great way to use up leftover Halloween candy, though we usually don’t have much leftover candy if you don’t count what I’ve hidden for our own personal use. But sometimes the weather turns and we have lots and lots leftover. So, we just crumble it or chop it into the bark and chow down.
Sure I’ve made Chex Mix in the oven. Quite a few times. And I’ve made quite a few variations on the classic, too. This was my first time making it on my outdoor griddle. And wow, was this ever a fantastic treat. Chex Mix using an Outdoor griddle is a bit different. And that difference is the wonderful crunchy caramelization you get on each and every little tasty morsel. Well, that and hey, it’s fun cooking outside on a griddle!
Big Griddle and Big Fun
This recipe for Chex Mix using an Outdoor griddle makes a pretty decent-sized batch. You’ll need a big griddle (30″ or more) to make the entire recipe at once. You can always divide it and do it in batches. If you go crazy stirring it (like I did) you might lose a few pieces over the side of the griddle, that’s ok. That’s just part of the fun.
Things move fast once you get this started on the hot griddle. You can’t be wandering off. You can’t be slackin’. Keep the mix moving. If you don’t, it’ll burn. And quick too. But it’s fun. You are the master of your Chex Mix. Add other things to it if you want. Take things out. Whatever you want to do. Just keep it moving.
Everyone Into The Pool
The original recipe for this mix required that it be cooked in three phases. The butter and seasoning were added at different times. I found this to be a little extra work and added to the stress of keeping the mix moving at all times! So I dissolved the seasoning into the butter. That way I just had to add it and stir. No add-butter-stir then add-seasoning-stir. Same end result, just a bit easier.
If you're making the homemade seasoning, just combine all the ingredients.
Store in an air-tight container until ready to use. If clumps form, just shake the container to knock them lose.
For the Chex Mix
Pre-heat your griddle over low heat. Make sure that it's clean. Depending on the size of your griddle, you might have to do make the mix in batches. The easiest way to do that is to halve the mix and butter mixture first.
In a large bowl, combine all of the Chex Mix ingredients.
Melt the butter in a small bowl or pot. This can be done directly on the griddle.
Stir in the Worcestershire sauce.
Combine the dry mix ingredients. Add to the butter mixture and stir to dissolve and combine.
Drizzle the butter mixture over the Chex mix and stir well to combine. Take your time, get it all well-coated.
Add the Chex Mix ingredients to the griddle. Immediately spread it out.
You want to toast the mixture for 2 minutes. Keep it moving constantly or it will brown. You want it to get a little color to it. A little char here and there is fine too.
Keep the mixture moving as you continue to toast it. You'll need 5-10 minutes to get it to the desired color and crispiness.
Immediately remove the mix to a large baking sheet (or two) and spread out to cool slightly.
Serve warm or cold. Store leftovers in an air-tight container.
Notes
Save the extra SPG seasoning and use it anywhere you want extra flavor. It’s great on hamburgers, wings, chicken, vegetables, you name it!The amount of mix in this recipe will easily fill a 36″ griddle. Depending on the size of your griddle, you might have to do make the mix in batches. The easiest way to do that is to halve the Chex Mix and wet/dry mix ingredients and place into separate bowls.
