Chocolate Chex Caramel Corn Bars
Indulge in the perfect balance of sweet, salty, and crunchy with these irresistible Chocolate Chex Caramel Corn Bars! This no-bake treat combines buttery caramel popcorn and the delightful crunch of Chocolate Chex cereal, all coated in a rich homemade caramel sauce made with brown sugar, butter, and a touch of sweetened condensed milk. Mini chocolate chips sprinkled on top add a luscious chocolatey finish to every bite. Ready in just 25 minutes, these easy-to-make bars are ideal for holiday dessert platters, movie nights, or an elevated afternoon snack. With their decadent flavor and satisfying texture, these caramel bars will quickly become your new go-to for crowd-pleasing indulgence!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 cups Caramel popcorn
- 3 cups Chocolate Chex cereal
- 0.5 cups Unsalted butter
- 0.5 cups Brown sugar
- 2 tablespoons Light corn syrup
- 0.25 cups Sweetened condensed milk
- 1 teaspoon Vanilla extract
- 0.5 cups Mini chocolate chips
Directions
Step 1
Line an 8x8-inch baking dish with parchment paper, leaving some overhang for easy removal. Lightly grease the parchment with nonstick cooking spray.
Step 2
In a large mixing bowl, combine the caramel popcorn and Chocolate Chex cereal. Set aside.
Step 3
In a medium saucepan over medium heat, melt the unsalted butter. Stir in the brown sugar and light corn syrup, and cook until the mixture starts to bubble, about 2-3 minutes.
Step 4
Reduce the heat to low and whisk in the sweetened condensed milk. Continue to cook and stir for another 2-3 minutes until the caramel is thickened and smooth.
Step 5
Remove the saucepan from heat and stir in the vanilla extract.
Step 6
Quickly pour the caramel mixture over the popcorn and cereal mixture. Using a spatula, gently fold to evenly coat the popcorn and cereal with the caramel.
Step 7
Transfer the mixture into the prepared baking dish. Press it down gently but firmly to create an even layer.
Step 8
Sprinkle the mini chocolate chips on top, pressing them lightly into the surface so they stick.
Step 9
Let the bars cool at room temperature for 30 minutes or in the refrigerator for 15 minutes until firm.
Step 10
Once cooled, use the parchment paper overhang to lift the bars out of the baking dish. Place on a cutting board and slice into 16 squares. Serve and enjoy!
Nutrition Facts
| Serving size | (708.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2871.9 |
| Total Fat 93.9g | 0% |
| Saturated Fat 43.9g | 0% |
| Polyunsaturated Fat 5.7g | |
| Cholesterol 149.8mg | 0% |
| Sodium 2382.0mg | 0% |
| Total Carbohydrate 501.7g | 0% |
| Dietary Fiber 21.2g | 0% |
| Total Sugars 298.4g | |
| Protein 31.9g | 0% |
| Vitamin D 486.1IU | 0% |
| Calcium 1207.6mg | 0% |
| Iron 30.5mg | 0% |
| Potassium 1290.7mg | 0% |
Source of Calories