with fond memories of making chex candy for my friends’ children many Christmases ago, I embarked on an enhanced variation to share with new church friends. they approved.


– approx. 3/4 stick of unsalted butter
– approx. 1/8 cup of goat milk
– approx. 23 oz of chocolate chips
{I used ghiradelli semi sweet and 60% cocoa}
– approx. 8 medjool dates
– chopped pecans
– chex cereal
– hazelnut dust
*extract{s} of choice
{I made this with no extracts and it was very flavorful and delicious!}


in a medium-to-large sauce pan, melt 3/4 stick of unsalted butter with a little under 1/8 c of goat milk on medium heat.

use remaining goat milk to blitz approximately 8 medjool dates in a nutribullet or similar contraption. alternatively, chop or shred manually and add to melting butter and goat milk.

add in chocolate chips and stir or whisk until melted.

add chopped pecans, cereal, any extracts you’ll be using {vanilla, almond, or peppermint would probably be good options.}

turn off heat and fold mixture until all add-ins are coated.

press into 8×11 glass dish, or nonstick cookie sheet or a layer of parchment paper.

after pressing the mix into a glass dish, i dusted it with leftover hazelnut powder from when i had blizted some nuts in my nutribullet a few days ago.

chill for 1-3 hours.

take heart,


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