Ingredients
1 (12-ounce) package milk or semi-sweet chocolate chips
½ cup caramel sauce ice cream topping
5 cups rice Chex cereal
1 cup powdered sugar
1 cup coconut flakes
Optional Ingredients
2 to 3 tablespoons water
additional powdered sugar (up to 2 cups total)
Directions
Melt the chocolate chips in a microwave-safe bowl in 30-second increments, stirring in between each increment, until smooth and melted.
Stir the caramel sauce into the melted chocolate to combine. If the mixture becomes too thick or dry, add 2 to 3 tablespoons of water to loosen the chocolate into a sauce.
Pour the Chex cereal into a large bowl.
Drizzle the chocolate-caramel mixture over the Chex and toss to combine. (You could also shake the chocolate and Chex together in a large plastic bag.)
Put the chocolate-covered Chex in the refrigerator for 10 to 15 minutes to cool slightly. The chocolate should be tacky, but not warm or hard.
In the meantime, mix the powdered sugar with the coconut flakes.
Once the chocolate has cooled slightly, remove the Chex from the refrigerator and toss the cereal with the powdered sugar mixture. If needed, add more powdered sugar to coat.
Serve at room temperature. Store in an airtight container in a cool dry place or in the fridge.
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