Ingredients
Scale
- 3 cups Rice Chex cereal
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/4 cup light corn syrup
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- Sea salt for sprinkling
Instructions
- Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.
- In a saucepan over medium heat, melt butter. Stir in brown sugar and corn syrup, bringing to a boil. Cook for 2-3 minutes until smooth.
- Remove from heat and stir in vanilla extract.
- Pour caramel mixture over the Chex cereal in a large bowl. Toss to coat evenly.
- Spread the coated cereal on the prepared baking sheet. Bake for 45 minutes, stirring every 15 minutes.
- Remove from oven and let cool slightly. Melt chocolate chips in microwave at 30-second intervals, stirring until smooth.
- Drizzle melted chocolate over the cooled Chex mix and sprinkle with sea salt. Allow to set before breaking into pieces.
Notes
- Adjust baking time for desired crunchiness. Store in an airtight container for up to a week.
- For extra flavor, add chopped nuts or drizzle with white chocolate.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Method: Bake and mix
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/2 cup
- Calories: 210 Kcal
- Sugar: 15g
- Sodium: 85mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg