Toffee Crunch Chex Bars How-To
Blogger Amy Erickson crushes your cravings with one must-make crunchy, chewy, salty and sweet bar.
You know the feeling. Once in a while you crave something crunchy, chewy, sweet and salty . . . all at the same time. What a treat it is to have all of those flavors in one easy-to-eat, grab-and-go bar. These bars will crush your craving.
Heat your oven to 350°F. Cut sugar cookie dough in half crosswise, then cut each section in half lengthwise. Press dough in bottom of ungreased 13x9-inch pan. Bake for about 15 minutes or until light golden brown. Cool.
Pour the mixture over the cooled cookie base. Place in the freezer while you make the “top layer.”
In a 2-quart saucepan, melt caramels with evaporated milk over medium heat, stirring until smooth. Remove from the heat.
Remove bars from the freezer. Pour cereal mixture evenly over the bars. Put them back in the freezer for about 30 minutes, to cool completely.
To serve, cut into 6 rows by 4 rows. Dig in!
About Amy Erickson of Oh Bite It!
For Amy, life’s too short not to stop and smell the sugar. She’s always after the next, best-tasting concoction, and has created some all-time Pillsbury favorites, including Boston Cream Doughnut Holes, Crescent Enchiladas and French Toast Monkey Bread. Her kitchen is a laboratory of pure fun, and her can-do, family-friendly recipes are impossible to resist.