- 8 cups Sugar Smacks cereal
- 1-3/4 cups dry roasted peanuts
- 1 package (14 ounces) caramels
- 1/2 cup sweetened condensed milk
- 1 tablespoon butter
- 1/2 cup milk chocolate chips
- In a large bowl, combine cereal and peanuts; set aside. In a large microwave-safe bowl, combine the caramels, milk and butter. Microwave, uncovered, on high for 1-2 minutes or until caramels are melted, stirring every 30 seconds.
- Pour over cereal mixture; stir to coat. With greased hands, pat mixture into a greased 15-in. x 10-in. x 1-in. pan.
- In a microwave, melt chips stir until smooth. Cool slightly. Drizzle chocolate over caramels. Let stand until set. Cut into bars. Yield: 3-1/2 dozen.
Reviews for Caramel Cereal Treats
"I changed some of the ingredients before I made it the 1st time & there wasn't a crumb left! I substituted the sugary Sugar Smacks cereal for the healthier Chocolate Cheerios. I used Dry Roasted Peanuts lightly salted with Sea Salt. I could not locate the regular Caramel in the store & because I needed to make them for the next day, I used Werth's Original Caramels. I omitted using the chocolate chips for the drizzle because I felt the chocolate in the Chocolate Cheerios was enough. Besides being "I can't eat just one", the finished product had a beautiful glaze that didn't show up in the original photo of the recipe."
"Please stick to rating and reviewing recipe's that you have actually TRIED instead of using this very helpful tool as a blog. Your 3 "reviews" caused this recipe to have a (very poor) 2.5 star rating and a"25% would make again" review, and I don't see in any of your comments that you have actually made the recipe. Not very fair to the person who posted the recipe!"
"Let us know how the Rice Crispie cereal works out. I had thought the same thing."
"This recipe made me think of my husband's grandmother. She never learned to cook much but always had cereal treats on hand for her grandchildren and great-grandchildren that tasted wonderful. So easy to make. She'd melt MacIntosh toffee (the one serving size in a little, flat box -- about the size of a chocolate bar and probably bigger back then) on the stove, stir in a tablespoon of cream (I used milk with good results) and then quickly stir in two cups of rice krispies or corn flakes. Then she'd immediately drop by spoonfuls onto waxed paper. Let cool before storing in an airtight container. Not good to make in humid weather. Fast, easy and tasty!"
"I will make this as sounds good but I think I will substitute rice crispies as needed amount for consistancy to be a little less sweet."
"tasty, but even after a few hours they get pretty soggy"
"Tasty, yes, but WAY too sweet. I made them again with Crispix and they were perfect."