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Toffee Crunch Chex® Bars

Toffee Crunch Chex® Bars
  • Prep 20 min
  • Total 1 hr 5 min
  • Ingredients 11
  • Servings 24

These bars mix chewy with crunch for a sweet treat you won't be able to get enough of. ...MORE+ LESS-

Amy Erickson
November 22, 2013

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

Steps

Hide Images
  • 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.
 

Nutrition Information

No nutrition information available for this recipe

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