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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 |
1. | Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper. |
2. | 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. |
3. | 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 covered container. |
Cooking Gluten Free? |
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change. |
How-To |
Instead of using waxed paper, you can spray the cookie sheet with cooking spray or line with nonstick foil. |