This is one of my favorite snacks to make and bring to a crowd. There are quite a few ingredients in it and it can be a time investment to make, but it is so worth it!
Ingredients
8 cups Chocolate Chex cereal
¾ Cup packed brown sugar
6 TBSP butter or margarine
3 TBSP light corn syrup
1 TBSP vanilla extract
¼ tsp baking soda
½ cup HEATH baking bits
1 cup Mini marshmallows
½ cup caramel bits
1 TBSP heavy cream
½ cup chocolate chips (semi-sweet or milk)
2 tsp coconut oil
½ cup white baking chips – OR- 2 chunks of almond bark
1 tsp coarse sea salt
Directions:
- In large microwavable bowl, measure cereal and set aside
- Line cookie sheet with parchment paper, wax paper or foil
- Take 2-cup microwavable measuring cup, microwave brown sugar, butter, vanilla extract and corn syrup on high for 1 to 2 minutes. Stir after 1 minute
- After mix is melted, add in baking soda and stir
- Pour mixture over cereal mix and mircowave on high for 3 minutes, sitrring every minute.
- Spead mixture on cookie sheet. Let cool for 10 minutes. Break in to chunks.
- Once cereal mixture is cool, evenly sprinkle HEATH baking bits over cereal. Sprinkle marshmellows, too.
- In small microwavable bowl, microwave caramel baking bits and cream, uncovered on high for about 1 minute, or until stirred in to creamy tecture. Use spoon or large spatula to drizzle over cereal.
- In same bowl, add in chocolate chips with 1 tsp coconut oil, microwave 20 seconds on high, stir, microwave again until smooth creamy texture. Use spoon or large spatula to drizzle over cereal.
- In small microwavable bowl, microwave almond bark / vanilla baking chips and coconut oil, uncovered on high for about 1 minute, or until stirred in to creamy tecture. Use spoon or large spatula to drizzle over cereal.
- Sprinkle sea salt while chocolates are still wet.
- Refridgerate until set. Break apart and store in tightly covered container.
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