Caramel Crispies

(Courtesy of Betty Crocker)

Ingredients:

6 c. Honey-Nut cheerios cereal

1 bag (14 oz.) vanilla caramels, unwrapped

3 Tbsp. water

2 c. miniature marshmallows

1/2 c. semi-sweet or milk chocolate chocolate chips

1 Tbsp. shortening

1/4 c. miniature candy-coated semi-sweet chocolate baking bits

Directions:

Spray bottom and sides of a 9x13 pan with cooking spray.  Place cereal in a large bowl; set aside. 

In a medium microwaveable bowl, microwave unwrapped caramels and water uncovered on high for 2 1/2- 4 minutes, stirring after each minutes, until mixture is smooth.  Remove from the microwave.

Pour caramel mixture over cereal in bowl; stir until cereal is evenly coated.  Gently stir in marshmallows.  Pour cereal mixture into pan.  With buttered back of a spoon, press mixture in pan until even.

In a small microwaveable bowl, microwave chocolate chips and shortening uncovered on high for 1-2 minutes, stirring after each minute, until mixture is smooth.  Drizzle chocolate over top of cereal mixture.  Sprinkle baking bits evenly over chocolate.  Refrigerate until mixture is firm and glaze is set, about 1 hour.

With a table knife, cut cereal mixture into 9 rows by 4 rows to make 36 bars.  Store in a loosely covered container.

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