Chocolate Chex Caramel Corn Bars |
| Name: |
BRANDI THOMAS |
| Base: |
SHAW AFB |
| Recipe: |
4 cups popped light butter-flavor microwave popcorn
4 cups Chocolate Chex® cereal
1 cup pretzel sticks, coarsely broken
1/2 cup packed brown sugar
1/2 cup light corn syrup
1/3 cup butter or margarine
1/4 cup semisweet chocolate chips
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1. Butter bottom and sides of 13x9-inch pan. Remove and discard unpopped kernels from popped popcorn. In large bowl, mix popcorn, cereal and pretzels; set aside.
2. In 1-quart saucepan, heat brown sugar, corn syrup and butter to boiling over medium heat, stirring occasionally. Boil 1 minute; remove from heat.
3. Pour over cereal mixture in bowl, stirring until evenly coated. Press firmly in pan.
4. In small microwavable bowl, microwave chocolate chips uncovered on High 30 seconds to 1 minute or until chips can be stirred smooth. Drizzle over bars. Cool completely, about 30 minutes. For bars, cut into 8 rows by 4 rows.
Microwave Directions: Butter bottom and sides 13x9-inch pan. Remove and discard unpopped kernels from popped popcorn. In large bowl, mix popcorn, cereal and pretzels; set aside. In 2-quart microwavable measuring cup, microwave brown sugar, corn syrup and butter uncovered on High about 2 minutes or until boiling, stirring after 1 minute. Pour over cereal mixture in bowl, stirring until evenly coated. Press firmly in pan. In small microwavable bowl, microwave chocolate chips uncovered on High 30 seconds to 1 minute or until chips can be stirred smooth. Drizzle over bars. Cool completely, about 30 minutes. For bars, cut into 8 rows by 4 rows.
High Altitude (3500-6500 ft): No change. |
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