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Caramel-Chocolate Drizzles
3 cups Chex cereal
3 cups Rice Chex cereal
2 tablespoons milk
2 tablespoons butter
1/2 package (14-ounce size) caramels, (about 25)
1/4 cup semisweet chocolate chips, melted
Heat oven to 300 degrees. Spray with cooking spray or grease 15x10x1-inch pan. Mix cereals in large bowl; set aside.
Heat milk, butter and caramels in 2-quart saucepan over low heat, stirring constantly, until caramels are melted. Pour over cereals, stirring until evenly coated. Spread in pan.
Bake 20 to 24 minutes, stirring after 10 minutes, until golden brown. Spread on waxed paper to cool. Drizzle with melted chocolate chips. Refrigerate about 30 minutes or until chocolate is set. Break into serving pieces. Store in airtight container. Makes 14 servings (1/2 cup each)
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