Caramel-Chocolate Drizzles

Directions

1. 1
   Heat oven to 300F Grease 15x10x1-inch pan.
2. 2
   In large bowl, mix cereals.
3. 3
   In 2-quart saucepan, heat milk, butter and caramels over low heat, stirring constantly, until caramels are melted.
4. 4
   Pour over cereals, stirring until evenly coated.
5. 5
   Spread in pan.
6. 6
   Bake 20 to 24 minutes, stirring after 10 minutes, until golden brown.
7. 7
   Spread on waxed paper to cool, about 15 minutes.
8. 8
   In microwavable bowl, microwave chocolate chips uncovered on High about 1 minute or until chocolate can be stirred smooth (bowl will be hot).
9. 9
   Drizzle chocolate over snack.
10. 10
    Refrigerate about 30 minutes or until chocolate is set.
11. 11
    Store in airtight container.
12. 12
    1 Serving: Calories 130 (Calories from Fat 35); Total Fat 4g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 160mg; Total Carbohydrate 23g (Dietary Fiber 0g, Sugars 9g); Protein 2g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 6%; Iron 20% Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1 1/2
13. 13
    *Percent Daily Values are based on a 2,000 calorie diet.
14. 14
    Love pretzels?
15. 15
    Add 1 cup small pretzel twists to the mixture.
16. 16
    For easy drizzling, spoon the melted chocolate into a small food-storage plastic bag.
17. 17
    Cut a small hole in one bottom corner and squeeze the chocolate over the cereal mixture.