Caramel-Chocolate Drizzles

6 ingredients
17 steps

Ingredients

  • 3 cups Corn Chex
  • 3 cups Rice Chex
  • 2 tablespoons milk
  • 2 tablespoons butter or 2 tablespoons margarine
  • 0.5 (14 ounce) bag caramels (25)
  • 14 cup semi-sweet chocolate chips

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.

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