caramel chex

 

We really call it CARMEL chex but apparently, everyone else (according to Google) is fancy and calls it Caramel Chex. So after I published it- I changed the name!

Regardless:

It's so good. chewy. sweet. I wish you could taste it right now!!

There's a copy of the recipe and instructions below-

GO MAKE SOME!

 

My mom came over and helped me out. She's a much better baker than I am- for sure.

(I just mistook powdered sugar for flour and ruined a whole match of muffins this morning!)

 

Ingredients:

1 Large box rice cereal

2 sticks butter

2 cups brown sugar (packed)

1 tablespoon vanilla

(1 tsp baking soda)

Empty cereal into a large brown paper bag. Set it aside.

Combine the butter, brown sugar, and brown sugar in a sauce pan.

Turn the burner on medium (or slightly hotter) to mix the ingredients.

Work it together until it looks like this:

This is where it starts to get a bit tricky and being precise is important.

Turn the heat up and bring it to a boil.

As soon as it looks like this:

turn a timer on for exactly 2 minutes and stir constantly.

Remove from heat and immediately add 1/2Tsp of baking soda. 

 

It will bubble up and look like this:

As soon as it reaches the brim, dump it into the bag.

Use a large spoon or spatula to coat the cereal.

 

Then roll the paper bag down tight and place it in the microwave for 2 minutes.

I have a tiny little microwave. (I think we used it in our college dorm.) It doesnt' lend itself well to projects like this. We almost had a catastrophe, but were lucky enough that only a few pieces burns and it didn't ruin the whole batch.

I'm sure you won't have any issues though!

So-

After the first two minutes are up, you'll take the bag out, mix the cereal thoroughly, re-roll the bag, flip it upside down, and put it back in the microwave for another two minutes.

Here's where it gets easy again.

Unroll the bag and dump the Chex onto a cookie sheet.

*It works best to cut the top/excess off the brown bag before doing this.

Use your spoon/spatula to spread the Chex out into the pan/pans.

You want it to be a think layer- so use more pans if you need too.

Once the Chex is cool to the touch, break it up into individual pieces.

After it's completely cooled, you can store it in baggies or any airtight containers.

ENJOY!

I think it would be really good for Fall with Reese's pieces and nuts added after it's cooled. Or colored M&Ms at Christmas. There are definitely more ways to make it.

It's so sweet and chewy that all by it's self it's delicious too.

Here's a copy of the recipe:

OOPS! There are a couple typos!

*it should say "Remove immediately and MIX thouroughly.

and

pour on dry cookie sheet.