Ingredients
Units
Scale
- 6 cups Rice Chex
- 6 cups Corn Chex
- 2 cups mini pretzels
- 1 cup roasted peanuts
- 1 cup butter (unsalted)
- 1 cup brown sugar (packed)
- 1/4 cup light corn syrup
- 1/2 tsp baking soda
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 250°F and line a large baking sheet with parchment.
- In a large bowl, combine Chex cereals, pretzels, and peanuts.
- In a saucepan, melt butter, brown sugar, and corn syrup over medium heat. Bring to a bubble.
- Remove from heat and stir in baking soda and vanilla until foamy.
- Immediately pour the toffee over the cereal mix and stir to coat evenly.
- Spread onto baking sheet and bake for 45 minutes, stirring every 15 minutes.
- Cool completely before serving or storing.
Notes
- Use parchment for easier cleanup.
- Let it cool fully before storing to maintain crunch.
- Customize with chocolate chips or dried fruit.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 16g
- Sodium: 240mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg