Friday, February 19, 2010

Friday's Baking - Chocolate Chex Caramel Crunch

(Yes - this is Chex's recipe.)

8 cups Chocolate Chex® cereal
¾ cup packed brown sugar
6 tablespoons butter or margarine
3 tablespoons light corn syrup
¼ teaspoon baking soda
¼ cup white vanilla baking chips (I used white chocolate)

Into large microwavable bowl, measure cereal; set aside. Line a 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 pieces. (I don’t break it yet.)

In small microwavable bowl, microwave vanilla baking chips uncovered on High about 1 minute 30 seconds or until chips can be stirred smooth. (That’s what they suggest. I, however, have horrible microwaving skills. My husband jumped in and took over with the double boiler method and it worked.)

Drizzle over snack. ( I’ve found, in order to drizzle it well, you have to sit and stir it with a fork off the heat for a bit until it gets to the consistency that you can shake the fork back and forth over the chex and it does the thin lines. You can see in my photos I eventually managed that. The thick clumps are from when I didn’t stir it enough.)

Refrigerate until set (we let it sit overnight on the cookie sheet, I think an hour or two would be plenty. Then we break it up. Just easier for us). Store in tightly covered container. (Or a zip bag.)



  1. That looks yummy - thanks!

    And I have poor microwaving skills too...I almost always prefer to use the stove. ;-)

  2. Oh it is too good! And it's addictive too. I had to hide a container of it in the back of my fridge so I wouldn't eat it all.