Caramel Crispy Chex Mix Recipes

Steps:

• In a large bowl, combine the cereal, pretzels and nuts. In a small saucepan, combine butter and brown sugar. Bring to a boil; cook and stir until thickened, about 2 minutes. Pour over cereal mixture; toss to coat. , Spread into 2 greased 15x10x1-in. baking pans. Bake at 350° for 8 minutes. Stir; bake 6 minutes longer. Transfer to waxed paper-lined baking sheets. Cool completely. Store in airtight containers.

Steps:

• Bring to a boil: salt, corn syrup, brown sugar and butter. Boil 1-1/2 minutes. Add 1/2 teaspoons soda.
• Pour over the chex cereal in brown paper bag. Microwave 3-1/2 to 4 minutes. Shake bag after each minute. Spread on cookie sheet to cool. Store in covered container.

Steps:

• 1. In large microwavable bowl, place cereals. 2. In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High about 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal, stirring until evenly coated. 3. Microwave uncovered on High 5 to 6 minutes, stirring and scraping bowl after every minute, just until cereal begins to brown. Cool 5 minutes; stir in candies. Spread on waxed paper to cool; break into bite-size pieces. Store in airtight container. 1 Serving: Calories 200 (Calories from Fat 60); Total Fat 7g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 15mg; Sodium 180mg; Total Carbohydrate 32g (Dietary Fiber 0g, Sugars 20g); Protein 1g % Daily Value*: Vitamin A 8%; Vitamin C 4%; Calcium 6%; Iron 25% Exchanges: 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 2 MyPyramid Servings: 1 tsp Fats & Oils *% Daily Values are based on a 2,000 calorie diet.

Steps:

• Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper.
• In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-size pieces.
• In small microwavable bowl, microwave vanilla baking chips uncovered on High about 1 minute 30 seconds or until chips can be stirred smooth (bowl will be hot). Drizzle over snack. Refrigerate until set. Store in tightly covered container.

Steps:

• In a large microwavable bowl, place cereals.
• In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High about 2 minutes, stirring after 1 minute, until smooth and dissolved. Stir in baking soda until dissolved. Pour over cereal, stirring until evenly coated.
• Microwave uncovered on High 5 to 6 minutes, stirring and scraping bowl after every minute, just until cereal begins to brown.
• Cool 5 minutes; stir in candies.
• Spread on waxed paper to cool; break into bite-size pieces. Store in air-tight container.

Steps:

• Preheat oven to 250. Pour the cereal, nuts and pretzels into a 9x13 pan. Place the butter, sugar, and corn syrup in a medium saucepan over medium heat. Stir until the sugar melts, and continue to cook, stirring, until the butter is melted and the candy begins to boil. Stir in the condensed milk, and insert a candy thermometer. Continue to cook the mixture, stirring occasionally, until the candy reaches 238 degrees. Remove it from the heat, and stir in vanilla. Pour the caramel over the cereal mixture, stirring it so that the pieces are evenly coated. Return the candy to the oven, and bake it for about 30 minutes, stirring every 10 minutes. It is done when the caramel mixture darkens and bubbles all over the pan. Remove the candy from the oven and scrape it onto a baking sheet covered with aluminum foil. Allow it cool completely at room temperature before breaking it into pieces by hand. Store Caramel Chex mix in an airtight container or bag in a cool, dry place.

Steps:

• Preheat the oven to 275 degrees F (135 degrees C). Line a large baking sheet with parchment paper.
• Combine rice and corn cereal squares, pretzels, and peanuts in a large bowl; stir to combine. Whisk butter, brown sugar, and vanilla together in a bowl; drizzle over cereal mixture and toss to coat.
• Whisk together white sugar and cinnamon, and sprinkle over cereal mixture; toss again to thoroughly coat. Add cereal mixture to the baking sheet, and spread out evenly.
• Bake in the preheated oven for 45 minutes, stirring every 15 minutes. Remove from oven, and cool for 15 to 20 minutes. Stir in caramels, and store in an airtight container.

Steps:

• Preheat oven to 350.
• Place cereal in a large, mixing bowl.
• Spray with a cookie sheet nonstick baking spray.
• In a small ziplock baggie combine cinnamon and sugar and set aside.
• In a heavy saucepan over medium heat, heat brown sugar, butter, and corn syrup until the mixture comes to a boil. Let boil for one minute, stirring constantly, then remove from heat.
• Pour over cereal and stir until cereal is coated.
• Then mix in 3/4 cup of cinnamon sugar and mix well.
• Spread cereal on prepared baking sheet. Sprinkle the rest of the cinnamon/sugar mixture on top. Bake for about 5 minutes, then flip with a spatula and bake for 3 more minutes, until cereal turns golden brown. Remove from oven and let cool completely, then break up and store in an airtight container.