| 2 | cups Chocolate Chex® cereal |
| 2 | cups Cinnamon Chex® cereal |
| 2 | cups popped popcorn |
| 1 | tablespoon butter or margarine |
| 1/4 | cup packed brown sugar |
| 1 | tablespoon dark corn syrup |
| 2 | tablespoons sweetened condensed milk |
| 1. | In large microwaveable bowl, measure cereals and popcorn. Line cookie sheet with waxed paper or foil. |
| 2. | In 2-cup microwavable measuring cup, microwave butter on High 30 seconds, or until melted. Stir in brown sugar, syrup and condensed milk. Microwave on High 30 seconds or until mixture is boiling; stir and pour over cereal-popcorn mixture. |
| 3. | Microwave on High 3 minutes, stirring every minute. Spread on waxed paper. Cool 5 minutes. Store in airtight |
| Cooking Gluten free? |
| Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change. |
| White corn syrup is an easy sub for dark corn syrup, it doesn't have as much flavor, but still works fine in the recipe. |