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Toffee Crunch Chex® Bars

(2)
  2 reviews
  • 20 min prep time
  • 1 hr 5 min total time
  • 11 ingredients
  • 24 servings
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These bars mix chewy with crunch for a sweet treat you won't be able to get enough of.

Amy Erickson Recipe by Amy Erickson
November 22, 2013

Base

1
roll Pillsbury™ refrigerated sugar cookies

First Layer

1
cup sugar
1 1/2
cups marshmallow creme
1/4
cup creamy peanut butter
1/4
cup butter
1/4
cup evaporated milk
1
teaspoon vanilla
1
cup chopped peanuts or nuts

Top Layer

1
bag (14 oz) caramels, unwrapped
1/4
cup evaporated milk
4
cups Honey Nut Chex™ cereal

Steps

  • 1 Heat oven to 350°F. Cut cookie dough in half crosswise; cut each section in half lengthwise. Press dough in bottom of ungreased 13x9-inch pan.
  • 2 Bake about 15 minutes or until light golden brown. Cool.
  • 3 In 2-quart saucepan, cook First Layer ingredients over medium heat 3 minutes, stirring constantly until blended. Stir in peanuts.
  • 4 Pour peanut butter mixture over cooled base. Place in freezer while making Top Layer.
  • 5 In 2-quart saucepan, melt caramels with evaporated milk over medium heat, stirring until smooth. Remove from heat. Stir in cereal.
  • 6 Remove bars from freezer. Pour cereal mixture evenly over bars. Return to freezer for about 30 minutes to cool completely.
  • 7 To serve, cut into 6 rows by 4 rows.
  • 1 Heat oven to 350°F. Cut cookie dough in half crosswise; cut each section in half lengthwise. Press dough in bottom of ungreased 13x9-inch pan.
  • 2 Bake about 15 minutes or until light golden brown. Cool.
  • 3 In 2-quart saucepan, cook First Layer ingredients over medium heat 3 minutes, stirring constantly until blended. Stir in peanuts.
  • 4 Pour peanut butter mixture over cooled base. Place in freezer while making Top Layer.
  • 5 In 2-quart saucepan, melt caramels with evaporated milk over medium heat, stirring until smooth. Remove from heat. Stir in cereal.
  • 6 Remove bars from freezer. Pour cereal mixture evenly over bars. Return to freezer for about 30 minutes to cool completely.
  • 7 To serve, cut into 6 rows by 4 rows.
 
No nutrition information available for this recipe
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