Cinnamon Toast Toffee Crunch
1. Heat oven to 350°F.
2. Line a 15x10x1-inch pan with heavy-duty foil. Spray foil with cooking spray. Spread cereal evenly in the pan.
3. In a 2-quart saucepan, heat butter and brown sugar. Using a whisk, mix butter and brown sugar together as the butter melts. Heat to boiling over medium-high heat, stirring occasionally. Reduce heat to medium. Boil for 2 minutes without stirring. Immediately pour the mixture evenly over the cereal in the pan.
4. Bake for 12 minutes. Sprinkle chocolate chips on top. Let stand for 5 minutes. Spread melted chocolate; top with pecans. Cool completely, about 1 hour. Refrigerate for 20 minutes to set the chocolate; break it into pieces. Store covered in refrigerator for up to one week.
- 11 g Total Fat
- 6 g Saturated Fat
- 0 g Trans Fat
- 15 mg Cholesterol
- 90 mg Sodium
- 70 mg Potassium
- 18 g Total Carbohydrate
- 1 g Dietary Fiber
- 14 g Sugars
- 1 g Protein
Directions
1. Heat oven to 350°F.
2. Line a 15x10x1-inch pan with heavy-duty foil. Spray foil with cooking spray. Spread cereal evenly in the pan.
3. In a 2-quart saucepan, heat butter and brown sugar. Using a whisk, mix butter and brown sugar together as the butter melts. Heat to boiling over medium-high heat, stirring occasionally. Reduce heat to medium. Boil for 2 minutes without stirring. Immediately pour the mixture evenly over the cereal in the pan.
4. Bake for 12 minutes. Sprinkle chocolate chips on top. Let stand for 5 minutes. Spread melted chocolate; top with pecans. Cool completely, about 1 hour. Refrigerate for 20 minutes to set the chocolate; break it into pieces. Store covered in refrigerator for up to one week.
