Ingredients
Scale
- 3 cups Rice Chex cereal
- 1 cup caramel bits or soft caramel squares
- 1/2 cup unsalted butter
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 cup crushed toffee pieces
- 1/2 cup semi-sweet chocolate chips
- Sea salt for sprinkling
Instructions
- In a large saucepan, melt butter, caramel bits, and brown sugar over medium heat, stirring constantly until smooth and bubbly. Remove from heat and stir in vanilla.
- Add the Chex cereal to the caramel mixture, gently tossing to coat evenly.
- Spread the coated Chex onto a baking sheet lined with parchment paper.
- In a microwave-safe bowl, melt the chocolate chips in 20-second intervals, stirring until smooth. Drizzle over the coated Chex and sprinkle crushed toffee on top.
- Slightly sprinkle sea salt over the mix for added flavor.
- Let it cool and set at room temperature for about 30 minutes before breaking into clusters and serving.
Notes
- Ensure toffee is crushed into small pieces for even distribution.
- You can substitute dark chocolate or white chocolate for variety.
- Store in an airtight container for up to 1 week to keep freshness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Stovetop and baking sheet
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: Thirty-five grams
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg