Serve immediately or pour into clean jars with tight fitting lids for storage in the refrigerator. Alternatively, you can divide into meal sized portions and freeze for later meals.
Now, since we behaved so virtuously with the main dish, let’s splurge for dessert. I made this Heath Bar Chex Mix a while back too, accidentally doubled the recipe, and ate so much that I felt like a turtle stuck on its back in Pilates class: a very happy turtle.
Heath Bar Crunch Chex Mix
2 c. brown sugar
1 c. butter
1/2 c. light corn syrup
1 t. salt
1 t. vanilla extract
1 t. baking soda
1 box (about 13 c.) rice or corn chex
3 c. salted thin pretzel sticks
1 c. Heath Bar Bit O’ Brickle bits
2 c. milk chocolate chips or chunks
Line two half-sheet pans with silpats, parchment paper or non-stick foil. Preheat oven to 250°.
Combine brown sugar, butter, corn syrup, vanilla and salt in a heavy, medium-sized saucepan over medium high heat. Bring to a boil. Boil for five minutes, stirring occasionally. Remove the pan from the heat and add the baking soda. It will foam up big time! Don’t worry, it’s to be expected.
Combine the rice or corn chex and pretzel sticks in a very large mixing bowl. Pour the molten caramel over the goodies in the bowl and stir gently but thoroughly to evenly coat. Split the mixture between the two prepared pans and spread it out evenly. Bake in the oven for one hour, stirring well every 15 minutes. If the mixture is still quite damp in the middle, you may need to bake it another 15-30 minutes, still stirring after every 10 minutes. As soon as it comes out of the oven, stir well but gently once. Sprinkle the bits o’ brickle over the top then the milk chocolate chips. Let it cool on the pan (you may hear it crackling as it cools), break it up, then store in an airtight container at room temperature.