Chocolate Chex Caramel Crunch
8 cups Chocolate Chex® cereal
3/4 cup packed brown sugar
6 tablespoons butter or margarine
3 tablespoons light corn syrup
1/4 teaspoon baking soda
1/4 cup white vanilla baking chips or chocolate chips
Into large microwavable bowl, measure cereal; set aside. Line cookie
sheet with waxed paper.
In 2-cup microwavable measuring cup, microwave brown sugar, butter and
corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until
melted and smooth. Stir in baking soda until dissolved. Pour over cereal,
stirring until evenly coated. Microwave on High 3 minutes, stirring every
minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-size
In small microwavable bowl, microwave vanilla baking chips uncovered on
High about 1 minute 30 seconds or until chips can be stirred smooth (bowl
will be hot). Drizzle over snack. Refrigerate until set. Store in tightly
High Altitude (3500-6500 ft): No change.
Instead of using waxed paper, you can spray the cookie sheet with cooking
spray or line with nonstick foil.