While Daddy’s at work, i like to explore new ideas in the kitchen. I was a busy girl today! 2 batches of pickles and 4 batches of my personal version of a granola bar using Chex cereal.
Hold onto your hat and be prepared for sweet decadence!
- 1 cup Chex Cinnamon Cereal
- 1 cup Chex Peanut Butter Cereal
- 1 cup Gluten Free Pretzels
- 1/2 cup Gluten Free Chocolate Chips
- 1/2 cup Dried Cranberries
- 1/4 cup Salted Butter
- 1/4 cup Real Maple Syrup (Bourbon barrel is exceptional in this recipe)
- 1/3 cup Dark Brown Sugar
- 1 tsp Vanilla
- 1 tsp Ground Cinnamon
Grease a 9″ square pan and mix the Chex, pretzels, chocolate chips and cranberries in the pan before starting your sauce.
In a medium sauce pan combine the butter, maple syrup, brown sugar and cinnamon. Cook over medium heat until the butter is melted and the sugar has completely dissolved and remove from heat. It should look like a dark caramel sauce. Add the vanilla just before pouring over the Chex mixture. Stir well to coat and press in the pan to make it even.
Chill for at least 2 hours before cutting and serving. Makes about 8 bars. These do freeze well.
Peanut Butter version
I tripled this recipe knowing how much Daddy loves peanut butter. All of the ingredients are just tripled except for the brown sugar. I used 1/3 cup creamy peanut better and 2/3 cup brown sugar.
Now, let’s talk about this sauce! Both versions are a very nice simple caramel sauce. The peanut butter version pushes over the top into pure decadence! I’m thinking that on our next ice cream treat day, I make a quick batch to use as a topping on vanilla ice cream.