| 3 | cups Corn Chex® cereal |
| 3 | cups Rice Chex® cereal |
| 2 | tablespoons milk |
| 2 | tablespoons butter or margarine |
| 1/2 | bag (14-oz size) caramels (about 25) |
| 1/4 | cup semisweet chocolate chips, melted |
| 1. | Heat oven to 300°F. Grease 15x10x1-inch pan. In large bowl, mix cereals. |
| 2. | In 2-quart saucepan, heat milk, butter and caramels over low heat, stirring constantly, until caramels are melted. Pour over cereals, stirring until evenly coated. Spread in pan. |
| 3. | Bake 20 to 24 minutes, stirring after 10 minutes, until golden brown. Spread on waxed paper to cool, about 15 minutes. |
| 4. | In microwavable bowl, microwave chocolate chips uncovered on High about 1 minute or until chocolate can be stirred smooth (bowl will be hot). Drizzle chocolate over snack. Refrigerate about 30 minutes or until chocolate is set. Store in airtight container. |
|
| For easy melting and drizzling, place chocolate chips in microwavable small resealable plastic food-storage bag; seal. Microwave on High 1 minute to 1 minute 30 seconds or until chips appear slightly melted; squeeze bag until chips are completely melted. Force chocolate into corner of bag, and use scissors to snip off a tiny corner. Squeeze bag to drizzle chocolate. |
|
| Pretzel lovers can mix in 1 cup broken pretzel sticks with the cereals. |
Nutrition Information:
130 ( 35); 4g ( 2 1/2g, 0g); 5mg; 160mg; 23g ( 0g, 9g); 2g 4%; 0%; 6%; 20% 1/2 ; 1 ; 0 ; 1/2 1 1/2