Millionaire's Chex™ Bars

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Millionaire's Chex™ Bars
  • Prep 35 min
  • Total 2 hr 35 min
  • Servings 15
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Pecans, dark chocolate, caramel and marshmallows put a millionaire's twist on a classic Chex bar recipe.
By Molly Yeh
Updated Jun 16, 2014


  • 1/4 cup unsalted butter
  • 1 bag (10.5 oz) miniature marshmallows
  • 7 cups Rice Chex™ cereal
  • 2 bags (11 oz each) caramel cubes or bits
  • 2 tablespoons milk (dairy or almond)
  • A pinch of kosher salt
  • 1 bag (10 oz) dark chocolate chips
  • 1 cup coarsely chopped pecans


  • 1
    Line 13x9-inch (3-quart) baking dish with cooking parchment paper, and spray with cooking spray. Set aside.
  • 2
    In 4-quart saucepan, melt butter over medium heat. Add marshmallows. Stir with wooden spoon or rubber spatula until marshmallows are fully melted. Reduce heat to low; stir in cereal until evenly coated. Remove from heat; pour into baking dish. Use greased rubber spatula or greased hands to press mixture firmly and evenly in dish. Refrigerate 15 minutes.
  • 3
    In 2-quart saucepan, cook caramels, milk and salt over medium heat, stirring frequently, until caramels are melted. Pour mixture over bars, and spread evenly. Refrigerate 10 minutes.
  • 4
    In double boiler over medium heat or in microwavable bowl in microwave, melt chocolate chips. If using microwave, microwave uncovered on High in 30-second increments, stirring after each, until melted. Pour melted chocolate over caramel; spread evenly. Sprinkle with pecans. Refrigerate until set, 1 to 2 hours. Cut into bars.

Tips from the Betty Crocker Kitchens

  • tip 1
    Feel like switching things up a bit? Try other kinds of chocolate or nuts!
  • tip 2
    With melted marshmallows and caramel in this recipe, cleanup can be a pain. To make things easier, fill your pots with very hot soapy water as soon as you're done using them. Let them soak until you're ready to clean up.


Nutrition Facts are not available for this recipe
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