| 6 | cups Chcocolate Chex® cereal |
| 2 | tablespoons butter or margarine |
| 2 | tablespoons corn syrup |
| 1/4 | cup cocoa powder |
| 1/4 | cup sweetened condensed milk |
| 1 | cup shredded coconut |
| 1/3 | cup vanilla milk chips |
| 1. | In large microwavable bowl, measure cereal. Set aside. Line cookie sheet with waxed paper or foil. |
| 2. | In 2-cup microwavable measuring cup, microwave butter on High until melted, about 30 seconds. Stir in corn syrup, cocoa and condensed milk. Microwave on High until heated, about 30 seconds; stir. Pour over cereal, stirring until evenly coated. |
| 3. | Microwave uncovered on High 3 to 4 minutes, stirring every minute, until mixture is baked. Let stand on counter 2 minutes. Stir in coconut and milk chips. Spread on waxed paper to cool. Break into clusters. Store tightly covered. |
| Cooking Gluten free? |
| Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change. |