Description
A deliciously crunchy and sweet Toffee Chex Mix featuring a mix of Chex cereal and pecans coated in a buttery caramel sauce, baked to perfection, and finished with a drizzle of melted semi-sweet chocolate.
Ingredients
Scale
Cereal and Nuts
- 9 cups Chex cereal (any combination of Rice, Corn, or Wheat)
- 1 cup pecans, chopped
Caramel Coating
- 1/2 cup unsalted butter
- 1/2 cup brown sugar, packed
- 1/4 teaspoon salt
- 1 cup caramel sauce
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
Chocolate Drizzle
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 250°F (120°C) and line a large baking sheet with parchment paper or a silicone baking mat.
- Mix Cereal and Nuts: In a large mixing bowl, combine the Chex cereal and chopped pecans. Set aside.
- Melt Butter and Brown Sugar: In a medium saucepan over medium heat, melt the unsalted butter. Stir in the brown sugar and salt until it begins to boil. Once boiling, let it cook for 2-3 minutes without stirring.
- Add Caramel Mixture: Remove the saucepan from heat, and quickly stir in the caramel sauce, vanilla extract, and baking soda. The mixture will bubble up.
- Coat Cereal and Nuts: Pour the hot caramel mixture over the Chex cereal and pecans. Gently stir until all the pieces are evenly coated.
- Spread on Baking Sheet: Spread the caramel-coated Chex mixture onto the prepared baking sheet in an even layer.
- Bake: Bake in the preheated oven for 1 hour, stirring every 15 minutes to ensure even coating and baking.
- Cool: Remove from the oven and allow to cool completely on the baking sheet.
- Melt Chocolate: Once cooled, melt the semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals until smooth, stirring between each interval.
- Drizzle Chocolate: Drizzle the melted chocolate over the cooled Chex mix using a spoon or a piping bag.
- Set and Store: Let the chocolate set completely before breaking into pieces and storing it in an airtight container.
Notes
- For best results, stir the mix every 15 minutes while baking to ensure even coating.
- Use parchment paper or a silicone mat to prevent sticking during baking.
- The baking soda causes the caramel mixture to bubble and become airy, giving a lighter coating.
- Allow the mix to cool completely before adding the chocolate drizzle to avoid melting the chocolate.
- Store the finished mix in an airtight container at room temperature for up to two weeks.
