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Toffee Crunch Chex® Bars

Blogger Amy Erickson of Oh Bite It! has created a bar with extra ooey, gooey, crunchy love.

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  • prep time 20 min
  • total time 1 hr 5 min
  • ingredients 11
  • servings 24
 

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

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.

Nutritional information

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