Créé avec l’IA
Spicy Dubai Chocolate Pistachio Chex Mix
35 min 547 kcal par portion Moyen
Ingrédients
4 Portions
- Rice Chex cereal8 cups
- Kataifi pastry, toasted5 ounces
- Shelled pistachios0,75 cup
- Dark chocolate6 ounces
- Tahini0,25 cup
- Unsalted butter2 tablespoons
- Maple syrup1 tablespoon
- Ground cayenne pepper1 teaspoon
- Flaky sea salt1 teaspoon
Instructions
- 1
Line two large baking sheets with parchment paper.
- 2
Place the Rice Chex cereal, toasted kataifi pastry, and shelled pistachios in a large mixing bowl. Gently toss to distribute the ingredients evenly without crushing the cereal.
- 3
Chop the dark chocolate into small, even pieces and place it in a microwave-safe bowl with the unsalted butter.
- 4
Microwave the chocolate and butter in 20-second intervals, stirring thoroughly after each interval, until melted and smooth. Alternatively, melt them together in a heatproof bowl set over barely simmering water.
- 5
Stir the tahini, maple syrup, and ground cayenne pepper into the melted chocolate until the coating is smooth and evenly combined.
- 6
Pour the spicy chocolate mixture over the cereal mixture. Fold gently with a large spatula until the cereal, kataifi, and pistachios are evenly coated.
- 7
Spread the mixture in a single layer across the prepared baking sheets. Sprinkle the flaky sea salt evenly over the top.
- 8
Let the Chex mix stand at room temperature for 45 to 60 minutes, or refrigerate it for 15 to 20 minutes, until the chocolate is firm.
