Why we love Chex (part 1)

Chex is a staple at our house, and, thanks to my developing couponing skills, we can even buy the real Chex (although the generic version are almost as good, in my view). We love Chex in almost every version (at least in one way or another). We eat it plain. We eat it with milk for breakfast (or lunch or dinner). We mix it up in trail mixes (since Chex Mix is rarely a good deal...). And, lastly and favoritely, we cover it with sugar and other delectables to make delicious treats, like Muddy Buddies. Since you can get the recipe for Muddy Buddies on the box (or here on my favorite recipes site, just in case you're using Corn Squares instead of Chex :), I'll share with you two different, yummy, and easy Chex treats.

Grandma Ruth's Chex Snack
I call this recipe that for lack of anything better to call it! My Grandma (Ruth) used to make this all the time, and it's delicious. Beware -- it makes a huge amount and it's very easy to nibble at, which can ruin many good New Year's resolutions. :)

1/2 box Golden Grahams
1/2 box Corn Chex
1/2 box Rice Chex (or 1 whole box either type of Chex)
1 cup coconut
1 cup almonds or peanuts

Mix in a large bowl and set aside. Be sure the bowl is large enough for you to stir the syrup on to the mixture quickly without making a mess, so that you can easily stir it all together before it solidifies.

In a saucepan, combine
2 cups sugar
2 cups corn syrup
1 1/4 cups margarine

Bring to a boil and boil hard for 2 minutes (to a point somewhere between soft ball and hard ball stage, I'd guess). Pour over cereal (be careful and don't let the syrup burn you!) and stir, stir, stir until the mixture is evenly coated. Spread on wax paper or cookie sheet and let cool. Store in air-tight container, unless you prefer it to be more crunchy than soft -- then you can leave it out and let it harden up some more.