Lemon Poppy Seed Pound Cake

Sunday, August 21, 2011

Chex School Fuel

submitted by Lisa

This is a great recipe for a quick snack.  The kids (and me) just love it.  When I make banana bread I usually put 1/2 a bag of choc chips in with it.  Well, that left over 1/2 bag is perfect for this recipe!  You can change it up too and add in other things if you so desire but we actually don't mess around with this one.  We like it just the way it is.  Once is has chilled on the pan in your fridge for a bit to set up the chocolate, just break it up and store in an airtight container for easy access.  This recipe is from:  Chex.com


4cups Corn Chex® cereal
4cups Rice Chex® cereal
3/4cup packed brown sugar
6tablespoons butter or margarine
3tablespoons light corn syrup
1/4teaspoon baking soda
1/4cup semisweet chocolate chips

1.Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper.
2.In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-size pieces.
3.In small microwavable bowl, microwave chocolate chips uncovered on High about 1 minute 30 seconds or until chips can be stirred smooth (bowl will be hot). Drizzle over snack. Refrigerate until set. Store in tightly covered container.

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