Cinnamon Toast Toffee Crunch

It’s a new twist on a candy classic! Made with only five ingredients. MORE+ LESS-

By Betty Crocker Kitchens

October 8, 2012

Ingredients

cups Cinnamon Toast Crunch™ cereal

cup butter

cup packed brown sugar

bag (12 oz) semisweet chocolate chips (2 cups)

3/4

cup chopped pecans or sliced almonds, toasted

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1

Heat oven to 350°F.
2

Line 15x10x1-inch pan with heavy-duty foil. Spray foil with cooking spray. Spread cereal evenly in pan.
3

In 2-quart saucepan, heat butter and brown sugar. Using whisk, mix butter and brown sugar together as butter melts. Heat to boiling over medium-high heat, stirring occasionally. Reduce heat to medium. Boil 2 minutes without stirring. Immediately pour mixture evenly over cereal in pan.
4

Bake 12 minutes. Sprinkle chocolate chips on top. Let stand 5 minutes. Spread melted chocolate; top with pecans. Cool completely, about 1 hour. Refrigerate 20 minutes to set chocolate; break into pieces. Store covered in refrigerator up to one week.

For gift giving, fill decorative tins with toffee crunch, separating layers with colored plastic wrap, colored tissue paper or waxed paper.
To toast nuts, spread in ungreased shallow pan. Bake uncovered in 350°F oven 6 to 10 minutes, stirring occasionally, until light brown.