Caramel Tagalong Chex Mix
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I know this series is supposed to be all about the Girl Scout Cookies and making them the stars of these recipes. But I have just got to say– you could probably throw out the Tagalongs, and this Chex Mix would still be incredible!
This recipe is actually a spin off from a recipe in my upcoming popcorn recipe book, Party Popcorn! I took my long-time favorite caramel corn recipe and substituted Chex cereal for the popcorn. Voila! It's seriously the best dang Chex Mix ever. It's buttery and sweet, crunchy and just the slightest bit chewy, and utterly addicting.
Even though the caramel-coated Chex could stand alone and be wonderful, I think the Tagalongs are a really delicious addition. The warm caramel melts the chocolate and peanut butter layers enough that they swirl into the caramel coating, leaving behind pieces of crunchy cookies. L-O-V-E.
Note: if you're going to be eating this snack mix right away, it's not completely necessary to bake it. Leaving it unbaked will leave the caramel coating just a tad chewy (which I really like). But if you are planning on storing it or packaging it to giveaway (or just want it crunchy!), simply follow the instructions for baking and cooling below.
Products I used in the making…
- 7 cups rice Chex cereal
- 1 cup Tagalong or Keebler cookies, chopped
- 3/4 cup packed brown sugar
- 6 tablespoons butter
- 3 tablespoons corn syrup
- 1/4 teaspoon baking soda
- 1/4 teaspoon vanilla extract
- Preheat oven to 300ºF.
- Place the Chex cereal and Tagalongs in a large bowl together. Set aside.
- Over medium heat, stir together the brown sugar, butter, and corn syrup until the butter is melted and mixture starts to bubble.
- Once the mixture has started to bubble (even if it's only bubbling very slightly around the edges) stop stirring, and allow to boil for 4 minutes.
- Don't walk away! Remove from heat IMMEDIATELY after 4 minutes. Stir in the vanilla and baking soda.
- Pour caramel mixture over the cereal and cookies. Use a rubber spatula to gently mix to coat.
- Spread mixture on a large lined (I used a Silpat, but parchment would work too) cookie sheet. Bake for 10 minutes.
- Once cooled, it will be crunchy. But feel free to dig it while it's still warm!