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Prep 10min
Total1hr30min
Servings14
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Ingredients
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
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Steps
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.
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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.
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