Ingredients
20
gluten-free caramels, unwrapped
2
tablespoons butter
2
tablespoons whipping cream
4
cups Honey Nut Chex™ or Rice Chex™ cereal
1/2
cup sweetened flaked coconut
3/4
cup pecan halves, coarsely chopped
4
cups Chocolate Chex™ cereal or Rice Chex™ cereal
1/4
cup butter
4
oz sweet baking chocolate or semisweet baking chocolate, chopped
1/2
cup powdered sugar
1/4
cup unsweetened baking cocoa
Preparation
Heat oven to 300°F. Line 15x10x1-inch pan with cooking parchment paper.
In large microwavable bowl, microwave caramels, 2 tablespoons butter and the cream uncovered on High 2 to 3 minutes, stirring after each minute, until caramels are melted and mixture is smooth. Add Honey Nut Chex cereal, coconut and pecan halves; stir until evenly coated. Pour mixture into pan. Bake 15 minutes. Cool completely, about 30 minutes.
In another large microwavable bowl, place Chocolate Chex cereal. In small microwavable bowl, microwave 1/4 cup butter uncovered on High about 30 seconds or until melted. Stir in chopped chocolate. Microwave uncovered on High 30 seconds. Stir; continue microwaving and stirring until mixture is smooth, about 1 minute longer, microwaving in 30-second increments. Pour chocolate mixture over cereal; toss until well coated.
In large resealable food-storage plastic bag, mix powdered sugar and cocoa. Add chocolate-coated cereal mixture; shake until evenly coated. To serve, layer the chocolate and caramel Chex Mixes in a clear glass bowl. Store covered.
