Chocolate Chex Caramel Crunch
8 Cups Chocolate Chex cereal (pretty much the whole box!)
3/4 cup packed brown sugar
6 Tablespoons butter or margarine
3 Tablespoons corn syrup
1/4 teaspoon baking soda
1/3 cup white vanilla baking chips
Using a large microwavable bowl, place cereal and set aside. Line a baking sheet with parchment or waxed paper.
Use a 2-cup microwavable bowl or measuring cup for the brown sugar, butter and corn syrup. Microwave uncovered on High for 2 minutes, stir after 1 minute, until the mixture is melted and smooth. Stir in the baking soda until it's dissolved (I'm not sure what the baking soda does in this recipe, but I've left it out before and still had it turn out great!) Pour mixture over the cereal until evenly coated. Microwave the mixture for 3 minutes, stirring after every minute. Spread mixture onto the parchment lined baking sheet and allow to cool for 10 minutes. Break into bite size pieces into your serving bowl. I like to use a wider bowl, that way you can put more white chocolate on top, that's the best part!
In a small microwavable bowl, microwave the vanilla baking chips uncovered on high, I like to do this part gently, because it doesn't take a whole lot of heat to kill the vanilla chips. I do about 30 second intervals, stirring between. Sometimes I also use dark chocolate chips, that's pretty awesome too! You want the vanilla chips to be drizzalable, drizzle the chocolate onto the cereal mixture and refrigerate until set.