Ingredients
Scale
- 4 cups Chex cereal (rice or corn)
- 1 cup toffee bits or chopped toffee candies
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/4 cup light corn syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
Instructions
- Preheat oven to 250°F (120°C). Line a large baking sheet with parchment paper.
- In a medium saucepan, melt butter over medium heat. Stir in brown sugar, corn syrup, and vanilla extract. Bring to a boil, stirring constantly, then reduce heat and simmer for 4-5 minutes.
- Remove from heat and stir in baking soda.
- In a large mixing bowl, combine cereal and toffee bits. Pour hot caramel mixture over cereal and toss to coat evenly.
- Spread the mixture onto the prepared baking sheet in an even layer. Bake for 45 minutes, stirring every 15 minutes.
- Remove from oven and let cool completely before breaking into pieces. Store in an airtight container.
Notes
- You can add chopped nuts for extra crunch.
- Ensure even coating by tossing the mixture regularly while baking.
- This snack keeps well for up to a week in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Method: Bake, Mix
- Cuisine: American
- Diet: Snack
Nutrition
- Serving Size: 1/2 cup
- Calories: 210 Kcal
- Sugar: 12g
- Sodium: 70mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg