Difficutly: easy
Time: 45 Min
Portion: 12 servings
Ingredients:
3/4 cup brown sugar
6 tablespoons butter
3 tablespoons light corn syrup
1/4 teaspoon baking soda
4 cups each corn and rice chex
1/4 cup chocolate chips
Directions:
1. Cover cookie sheet with wax paper.
2. Microwave brown sugar, butter and corn syrup in a larg microwavable bowl uncovered on high for one to two minutes, stirring after one minute, until margarine is melted.
3. Stir in baking soda until dissolved.
4. Stir in cereals. Microwave on high three minutes, stirring each minute.
5. Spread on cookie sheet; cool 10 minutes. Break into pieces.
6. Microwave chocolate chips on high one minute 30 seconds or until chocolate can be stirred smooth. Drizzle over the top. Refrigerate 30 minutes or until chocolate is set.