Ingredients:
8 c. chocolate Chex cereal
3/4 c. packed brown sugar
6 Tbsp. butter or margarine
3 Tbsp. light corn syrup
1/4 tsp. baking soda
1 c. Reese's peanut butter cups, mini size
1 c. miniature marshmallows
1/2 c. caramel bits (found by chocolate chips or you can chop up regular caramels)
1 Tbsp. heavy cream
1/2 c. milk chocolate baking chips (or more if you wish)
1/2 c. vanilla (white) chocolate baking chips
1 tsp. coarse sea salt
Directions:
Into a large microwave safe bowl, add cereal. Set aside. Line cookie sheet with waxed paper or foil.
In 2 c. microwaveable measuring cup, microwave brown sugar, butter and corn syrup uncovered on high for 1-2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour caramel mixture over cereal, stirring until evenly coated. Microwave on high 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-sized pieces.
Make sure Chex mixture is cool to the touch (so the candy doesn't melt). Sprinkle evenly with mini Reese's mini peanut butter cups candy and miniature marshmallows over Chex mixture.
In a small microwaveable bowl, microwave caramel baking bits and cream uncovered on high for 1 minute or until chips can be stirred smooth. Use a spoon or fork to drizzle over snack. Repeat with milk chocolate baking chips. Repeat again with vanilla (white) baking chips. Quickly sprinkle coarse salt over all while candy drizzles are still wet.
Refrigerate until set. Break apart and store in tightly covered container.
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