Ingredients
- 2 cups Chocolate Chex® cereal
- 2 cups Cinnamon Chex® cereal
- 2 cups popped popcorn
- 1 tablespoon butter or margarine
- 1/4 cup packed brown sugar
- 1 tablespoon dark corn syrup
- 2 tablespoons sweetened condensed milk
Preparation
Step 1
In large microwaveable bowl, measure cereals and popcorn. Line cookie sheet with waxed paper or foil.
2. In 2-cup microwavable measure, microwave butter on HIgh 30 seconds, or until melted. Stir in brown sugar, syrup and condensed milk. Microwave on High 30 seconds or until mixture is boiling; stir and pour over cereal-popcorn mixture.
3. Microwave on High 3 minutes, stirring every minute. Spread on waxed paper. Cool 5 minutes. Store in airtight container
Oven Directions Heat oven to 250°F. In large bowl, mix cereals, and popcorn set aside. In ungreased large roasting pan. In 2-cup microwavable measure, microwave butter on HIgh 30 seconds, or until melted. Stir in brown sugar, syrup and condensed milk. Microwave on High 30 seconds or until mixture is boiling; stir and pour over cereal-popcorn mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.