Monday, April 29, 2013

Cinnamon Toast Toffee Crunch

This is SOOOOO very good!  I used peanut butter cinnamon toast crunch, since that was what I had opened.  Took this to school last week and everyone liked it.  I did not toast the almond and still really liked it.  I HAD to take this to school to get it out of the house!
Cinnamon Toast Toffee Crunch

4 cups Cinnamon Toast Crunch® cereal
1 cup butter
1 cup packed brown sugar
1 bag (12 oz) semisweet chocolate chips (2 cups)
¾ cup chopped pecans or sliced almonds, toasted

1.      Heat oven to 350°F.

2.      Line 15x10x1-inch pan with heavy-duty foil. Spray foil with cooking spray. Spread cereal evenly in pan.

3.      In 2-quart saucepan, heat butter and brown sugar. Using whisk, mix butter and brown sugar together as butter melts. Heat to boiling over medium-high heat, stirring occasionally. Reduce heat to medium. Boil 2 minutes without stirring. Immediately pour mixture evenly over cereal in pan.

4.      Bake 12 minutes. Sprinkle chocolate chips on top. Let stand 5 minutes. Spread melted chocolate; top with pecans. Cool completely, about 1 hour. Refrigerate 20 minutes to set chocolate; break into pieces. Store covered in refrigerator up to one week.


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