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Toffee Crunch Chex Bars How-To

Toffee Crunch Chex Bars
Blogger Amy Erickson crushes your cravings with one must-make crunchy, chewy, salty and sweet bar.
By Amy Erickson

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.

Cookie dough pressed into a 13x9 inch rectangle

In a 2-quart saucepan, cook the “first layer” ingredients – sugar, peanut butter, butter, marshmallow cream, evaporated milk and vanilla – over medium heat for about 3 minutes, stirring constantly until blended.

peanut butter, marshmallow cream, sugar, evaporated milk in a mixing bowl

Stir in about 1 cup of chopped peanuts …

Peanuts being poured into a mixing bowl of cookie batter

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.

Spoonful of melted caramel and evaporated milk over a bowl

Stir in cereal …

Chex cereal and caramel sauce in a mixing bowl with spoon

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!

Toffee Crunch Chex Bars


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