The Recipe Garden

My friend Sue R made this and I sampled it today….I can’t wait to make it this weekend!
Caramel and chocolate crunch and it’s Gluten-Free!

Ingredients:

8 cups Chocolate Chex cereal
3/4 cup packed brown sugar
6 tbsp butter
3 tbsp light corn syrup
1/4tsp baking soda
1/2 cup white vanilla baking chips
1/2 tsp shortening

*Always read labels to make sure each recipe ingredient is gluten free.*
*Products and ingredient sources can change.*

Directions:

Into large microwavable bowl, measure cereal; set aside.
Line cookie sheet with waxed paper or spray with cooking spray.
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 and shortening 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.