| 4 | cups Corn Chex® cereal |
| 4 | cups Rice Chex® cereal |
| 3/4 | cup packed brown sugar |
| 6 | tablespoons butter or margarine |
| 3 | tablespoons light corn syrup |
| 1/4 | teaspoon baking soda |
| 1/4 | cup semisweet chocolate chips |
| 1. | Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper. |
| 2. | In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-size pieces. |
| 3. | In small microwavable bowl, microwave chocolate chips uncovered on High about 1 minute 30 seconds or until chips can be stirred smooth (bowl will be hot). Drizzle over snack. Refrigerate until set. Store in tightly covered container. |
| Cooking Gluten Free? |
| Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change. |
| Healthy Focus |
| Chex® cereal snacks provide not only energy, but several vitamins and minerals that children need as well. |