double chocolate chex mix

Here's a yummy version of the traditional Chex mix revamped by adding lots of yummy ingredients like chocolate, caramel, and peanut butter cups! ;) This would make an excellent holiday treat, or even a homemade gift! I adapted the recipe from this traditional Chex Mix one. Want to make some too? Here's how!

Ingredients:

1 box chocolate Chex cereal

3/4 cups packed brown sugar

6 tbsp. butter or margarine

3 tbsp. light corn syrup

1/4 tsp. baking soda

1 8oz bag of Reese's Peanut Butter Cups 'minis'

3/4 cup caramel bits

1 tbsp. heavy whipping cream

1 cup milk chocolate chips

1 cup white chocolate chips

1 tsp. coarse sea salt 

Directions:

Melt butter, light corn syrup, and brown sugar in the microwave for about 1 minute, stir, then microwave again (for about 30 seconds) until completely melted and the sugar is dissolved. Stir in the baking soda. Pour the mixture over the cereal in a large microwave safe bowl and stir. Microwave for about 3 minutes and stir the mixture again. Pop it back in the microwave for about a minute, remove and stir once more, making sure to coat the cereal with the butter/sugar mixture completely. Spread the coated cereal mix onto a sheet of wax paper and let cool. Once the mixture is cool, separate the pieces into smaller bite, sized ones.

Cut the mini Reese's Peanut Butter Cups in half and sprinkle them over the coated cereal mix. Then place the caramel bits and the whipping cream in a small bowl and microwave for 30 seconds, stir and heat again for a few more seconds if necessary to melt all the bits. Drizzle over the coated cereal and peanut butter cups. Then, place the milk chocolate chips in a bowl and melt in the microwave. Heat in 15 second intervals, stirring in between, until completely melted. Drizzle over the coated cereal mixture and repeat with the white chocolate chips. I found that the best way to get an even drizzle was to place the melted chocolate into a ziploc baggie and cut the corner and squeeze it out (sort of like a makeshift pastry bag). :) Sprinkle on the course sea salt. Let chocolate and caramel harden and then break into pieces. You can put it in the refrigerator on a baking sheet to speed up this process! Enjoy! :)