Salted Caramel Stuffed Chex Cereal Treats Recipes

SALTED CARAMEL STUFFED CHEX® CEREAL TREATS

Steps:

• To make the Caramel Layer, in 1- to 2-quart saucepan, stir together sugar, corn syrup and water. Cook over medium-high heat until sugar dissolves and turns into a syrup, stirring frequently. Heat to boiling and boil until syrup becomes dark golden brown (a warm, whiskey color). Remove from heat.
• Quickly stir in 2 tablespoons butter. Stir in cream, vanilla and 1/4 teaspoon salt until smooth, heating over medium heat if necessary. Pour caramel into medium bowl; cool about 15 minutes or until spreadable.
• Meanwhile, to make the Cereal Layers, spray 8-inch square pan with cooking spray.
• In 3- to 4-quart saucepan, cook 3 tablespoons butter and the marshmallows over medium heat, stirring until mixture is melted and well combined. Stir in cereal, popcorn, peanuts and 1/4 teaspoon salt until coated.
• Firmly press half of mixture in bottom of pan. Spread cooled spreadable caramel in an even layer over top of cereal mixture. Top with remaining cereal mixture, pressing gently. Sprinkle top with additional coarse sea salt. Cool 1 hour before cutting into 4 rows by 4 rows. Store in airtight container for up to 3 days.

CARAMEL CHEX MIX

Steps:

• Bring to a boil: salt, corn syrup, brown sugar and butter. Boil 1-1/2 minutes. Add 1/2 teaspoons soda.
• Pour over the chex cereal in brown paper bag. Microwave 3-1/2 to 4 minutes. Shake bag after each minute. Spread on cookie sheet to cool. Store in covered container.

CARAMEL CHEX MIX

Steps:

• In a large bowl, combine the cereal, pretzels and nuts. In a small saucepan, combine butter and brown sugar. Bring to a boil; cook and stir until thickened, about 2 minutes. Pour over cereal mixture; toss to coat. , Spread into 2 greased 15x10x1-in. baking pans. Bake at 350° for 8 minutes. Stir; bake 6 minutes longer. Transfer to waxed paper-lined baking sheets. Cool completely. Store in airtight containers.

NO-BAKE SALTED CARAMEL GOLDEN GRAHAMS™ BARS

Steps:

• Spray 13x9-inch pan with cooking spray. Spray large bowl with cooking spray; stir together cereal and nuts in bowl.
• Spray medium microwavable bowl with cooking spray; add butter, caramel sauce, salt and marshmallows. Microwave uncovered on High 2 to 3 minutes or until smooth, stirring after each minute.
• Pour hot marshmallow mixture over cereal and nuts; stir until cereal is well coated. Press firmly in pan.
• In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 90 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over top of bars.
• Cool at least 1 1/2 hours until firm. For bars, cut into 6 rows by 4 rows. Store covered in airtight container at room temperature.

SWEET 'N' SALTY PARTY MIX

Steps:

• Preheat oven to 275°. In a very large bowl, combine cereals and pretzels. In another bowl, mix the remaining ingredients until sugar is dissolved. Pour over cereal mixture; toss to coat. , Transfer to a large roasting pan. Bake, uncovered, 1-1/4 hours or until cereal is crisp, stirring every 15 minutes. Cool completely. Store in an airtight container.

SALTED CARAMEL TREATS

Steps:

• In a medium saucepan, melt caramel ingredients over medium low heat until smooth; remove from heat.
• Line a 13x9 inch baking dish with non-stick aluminum foil which extends the 2 inches beyond the edges.
• In a saucepan, melt the butter over medium low heat; stir in marshmallows, with a rubber spatula, and continue stirring until almost melted.
• Stir in vanilla, 1 teaspoon of the sea salt, and 1 cup of the melted caramel stirring until smooth; remove from heat.
• Stir in cereal and press mixture into prepared baking dish.
• Spread the remaining caramel over top and sprinkle with sea salt.
• Let cool completely, peel off foil, and cut into 24 squares.