Post by Hellonlinks on Jan 1, 2006 17:18:07 GMT -4
Caramel-Chocolate Drizzles
Get sweet success with an easy-bake snack that’s sweet enough for a candy. They’re so tasty, it'll be hard to keep them around for long!!!
3 cups Chex® cereal
3 cups Rice Chex® cereal
2 tablespoons milk
2 tablespoons butter or margarine
1/2 package (14-ounce size) caramels, (about 25)
1/4 cup semisweet chocolate chips, melted
1. Heat oven to 300°F. Spray with cooking spray or
grease 15x10x1-inch pan. Mix cereals in large bowl;
set aside.
2. Heat milk, butter and caramels in 2-quart
saucepan over low heat, stirring constantly, until
caramels are melted. Pour over cereals, stirring until
evenly coated. Spread in pan.
3. Bake 20 to 24 minutes, stirring after 10 minutes,
until golden brown. Spread on waxed paper to cool.
Drizzle with melted chocolate chips. Refrigerate about
30 minutes or until chocolate is set. Break into
serving pieces. Store in airtight container.
Success
For easy melting and drizzling, place chocolate chips
in microwavable small resealable plastic food-storage
bag; seal. Microwave on High 1 minute to 1 minute 30
seconds or until chips appear slightly melted; squeeze
bag until chips are completely melted. Force chocolate
into corner of bag, and use scissors to snip off a
tiny corner. Squeeze bag to drizzle chocolate.
Makes 14 servings (1/2 cup each)
Get sweet success with an easy-bake snack that’s sweet enough for a candy. They’re so tasty, it'll be hard to keep them around for long!!!
3 cups Chex® cereal
3 cups Rice Chex® cereal
2 tablespoons milk
2 tablespoons butter or margarine
1/2 package (14-ounce size) caramels, (about 25)
1/4 cup semisweet chocolate chips, melted
1. Heat oven to 300°F. Spray with cooking spray or
grease 15x10x1-inch pan. Mix cereals in large bowl;
set aside.
2. Heat milk, butter and caramels in 2-quart
saucepan over low heat, stirring constantly, until
caramels are melted. Pour over cereals, stirring until
evenly coated. Spread in pan.
3. Bake 20 to 24 minutes, stirring after 10 minutes,
until golden brown. Spread on waxed paper to cool.
Drizzle with melted chocolate chips. Refrigerate about
30 minutes or until chocolate is set. Break into
serving pieces. Store in airtight container.
Success
For easy melting and drizzling, place chocolate chips
in microwavable small resealable plastic food-storage
bag; seal. Microwave on High 1 minute to 1 minute 30
seconds or until chips appear slightly melted; squeeze
bag until chips are completely melted. Force chocolate
into corner of bag, and use scissors to snip off a
tiny corner. Squeeze bag to drizzle chocolate.
Makes 14 servings (1/2 cup each)