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Salted Caramel Stuffed Chex® Cereal Treats

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Salted Caramel Stuffed Chex® Cereal Treats
  • Prep 45 min
  • Total 1 hr 45 min
  • Servings 16
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No baking required for this easy snack dessert made with Chex Cereal, marshmallows, popcorn, caramels, peanuts and sea salt.
By Cindy Ensley
Updated Apr 18, 2013

Ingredients

Caramel Layer

  • 3/4 cup sugar
  • 1 tablespoon corn syrup
  • 1/4 cup water
  • 2 tablespoons unsalted butter
  • 1/4 cup whipping cream
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon coarse sea salt

Cereal Layers

  • 3 tablespoons unsalted butter
  • 4 cups miniature marshmallows
  • 5 cups Rice Chex™ cereal
  • 4 cups plain popcorn
  • 1 cup unsalted peanuts
  • 1/4 teaspoon coarse sea salt
  • Additional coarse sea salt for garnish

Steps

  • 1
    To make the Caramel Layer, in 1- to 2-quart saucepan, stir together sugar, corn syrup and water. Cook over medium-high heat until sugar dissolves and turns into a syrup, stirring frequently. Heat to boiling and boil until syrup becomes dark golden brown (a warm, whiskey color). Remove from heat.
  • 2
    Quickly stir in 2 tablespoons butter. Stir in cream, vanilla and 1/4 teaspoon salt until smooth, heating over medium heat if necessary. Pour caramel into medium bowl; cool about 15 minutes or until spreadable.
  • 3
    Meanwhile, to make the Cereal Layers, spray 8-inch square pan with cooking spray.
  • 4
    In 3- to 4-quart saucepan, cook 3 tablespoons butter and the marshmallows over medium heat, stirring until mixture is melted and well combined. Stir in cereal, popcorn, peanuts and 1/4 teaspoon salt until coated.
  • 5
    Firmly press half of mixture in bottom of pan. Spread cooled spreadable caramel in an even layer over top of cereal mixture. Top with remaining cereal mixture, pressing gently. Sprinkle top with additional coarse sea salt. Cool 1 hour before cutting into 4 rows by 4 rows. Store in airtight container for up to 3 days.

Tips from the Betty Crocker Kitchens

  • tip 1
    To ensure the best caramel flavor, make sure the sugar syrup reaches a deep, golden brown.
  • tip 2
    Making sure to really compress the bottom layer of the treats keeps the caramel layer nicely sandwiched in the middle, plus makes it easier to cut the treats.

Nutrition

Nutrition Facts are not available for this recipe
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