Over the weekend, dozens of bakers set up bake sales at Austin-area restaurants and cafes to raise money for RAICES, the organization assisting families that have been separated at the border.
Including donations from partners, including, Valentina’s Tex Mex BBQ and Crema Bakery & Cafe, the group raised $12,482.77 that will “go directly to RAICES to help immigrant and refugee families at the border.“
One of the delightful treats we picked up from the Valentina’s location on Saturday morning was this churro Chex mix from Kristina Wolter, my food stylist friend behind girlgonegritsfoodstyling.com. She shared the recipe she used to make this sweet snack.
Churro Chex Mix
1 cup packed brown sugar
1/2 cup (1 stick) salted butter
1/4 cup light corn syrup
1/4 teaspoon baking soda
4 1/2 cups Rice Chex cereal
4 1/2 cups Corn Chex cereal
2/3 cup granulated sugar
2 teaspoons cinnamon
Heat oven 350. Line a sheet pan with parchment paper and set aside. In a pot, add the brown sugar, butter and corn syrup. Bring to a boil for 1 minute and then add baking soda and set aside.
Put the Chex in a large bowl, and pour the hot caramel over the cereal and mix until all cereal is coated. Spread the mixture on a parchment-lined sheet pan. Mix granulated sugar and cinnamon and sprinkle over the top of the cereal. Bake for 15 minutes. Stir and bake for another 5 min. Let cool before breaking up. Store in an airtight container.
— Adapted from a recipe on Chex.com