Ingredients
Scale
- 3 cups Rice Chex cereal
- 1 cup semi-sweet chocolate chips
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup light corn syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 cup chopped pecans or walnuts
- Sea salt flakes for sprinkling
Instructions
- Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.
- In a saucepan, melt butter, brown sugar, and corn syrup over medium heat, stirring until smooth. Bring to a boil and cook for 4-5 minutes without stirring.
- Remove from heat and stir in vanilla and baking soda.
- Pour caramel mixture over Chex cereal in a large bowl, gently tossing to coat evenly.
- Spread mixture onto prepared baking sheet and bake for 45 minutes, stirring every 15 minutes.
- Remove from oven, sprinkle with nuts and sea salt, and let cool completely before breaking into pieces.
Notes
- Adjust salt and nuts to taste for different flavor variations.
- Store in an airtight container for up to a week.
- Can be made gluten-free by ensuring cereal and toppings are certified gluten-free.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Method: Baking
- Cuisine: American
- Diet: Snacks
Nutrition
- Serving Size: 1/2 cup
- Calories: 220 Kcal
- Sugar: 15g
- Sodium: 125mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg