Source: Quick Fix (quick-dish.tablespoon.com), saved recipe (Google Drive)
Ingredients
- 8 cups Chocolate Chex cereal (or a mix of rice/corn Chex plus Cocoa Krispies)
- 3/4 cup packed brown sugar
- 6 tbsp butter
- 3 tbsp light corn syrup
- 1/4 tsp baking soda
- 1 cup mini Reese’s Peanut Butter Cups
- 1 cup mini marshmallows
- 1/2 cup caramel bits
- 1 tbsp heavy cream
- 1/2 cup milk chocolate chips (or more, to taste)
- 1/2 cup white chocolate chips
- 1 tsp coarse sea salt
Directions
- Pour the cereal into a large microwaveable bowl. Line a cookie sheet with waxed paper or foil.
- In a 2-cup microwaveable measuring cup, microwave the brown sugar, butter, and corn syrup uncovered on high for 1-2 minutes, stirring after 1 minute, until melted and smooth. Stir in the baking soda until dissolved.
- Pour the caramel mixture over the cereal, stirring to coat evenly. Microwave on high for 3 minutes, stirring every minute. Spread onto the cookie sheet and cool 10 minutes. Break into bite-sized pieces.
- Once the Chex mixture is cool to the touch, sprinkle the mini peanut butter cups and mini marshmallows evenly over it.
- In a small microwaveable bowl, microwave the caramel bits and cream on high for 1 minute or until stirrable smooth. Drizzle over the Chex mixture with a spoon or fork. Repeat with the milk chocolate chips, then the white chocolate chips.
- Quickly sprinkle the coarse salt over everything while the drizzles are still wet.
- Refrigerate until set. Break apart and store in a tightly covered container.