Chex Caramel Chocolate Drizzles

Well, here we are − the final week of “Stuff Made with Cereal” month and boy, do I have the battle scars to prove it. My palate is all scraped, I’m so addicted to corn syrup that A&E wants me for Intervention, and I have enough Niacin running through my veins to kill a small animal.

For those of you assuming otherwise, today’s recipe proves that caker cooking goes far beyond coil-bound recipe books from the '70s. In fact, the wonderful world of cakery is all around us. We just need to open our eyes – and hearts – to find it.

I discovered this recipe recently on the back of a box of Rice Chex cereal. And you know what? It actually made Rice Chex taste good. Funny how melted caramel can do that. Serve this to your guests in a Cool Whip container. Those extra touches can often mean so much.

6 cups Rice Chex cereal
25 caramels, unwrapped
2 tablespoons butter or margarine
2 tablespoons milk
¼ cup melted chocolate chips

Place cereal in large microwaveable bowl. In medium microwaveable bowl, microwave caramels, butter and milk uncovered on High 2-3 minutes, stirring after each minute, until caramels are melted and mixture is smooth. Pour over cereal; gently stir until evenly coated. Microwave on High 3-4 minutes, stirring after each minute, until just beginning to brown. Spread on waxed paper to cool. In small microwaveable bowl, melt chocolate chips uncovered on High about 1 minute or until chocolate can be stirred smooth. Drizzle over snack. Refrigerate until set. Store in airtight container.

Note: I don’t own a microwave, so I used a double boiler and then put the mixture in the oven at 250°, stirring every minute or so until it browned.

Source: Rice Chex cereal box









PS: MOTHER OF GOD! Caker Christmas is just around the corner and I've got the gold spraypaint-stained fingertips to prove it. Watch for my month-long extravaganza, starting Monday, December 3.