CHOCOLATE KIX TOFFEE BARK

~ Serious Eats

2 1/2 c. Kix cereal
1 c. unsalted butter
1 c. light brown sugar
1 t. vanilla
1 1/2 c. semi-sweet chocolate chips
1/4 t. salt

Preheat oven to 350 degrees. Line a 12x17-inch jelly roll pan with parchment paper. Spread cereal in single layer, clustering as close together as possible. The cereal will fill approximately half the pan.

In a medium pan, melt butter over medium heat, stirring frequently. Once butter has melted, stir in brown sugar and vanilla. Cook until evenly brown and beginning to bubble, about five minutes. Remove from heat and drizzle over cereal, spreading gently with a spatula until all the cereal is covered.

Bake until butter mixture begins to bubble, about five minutes. Remove from oven and sprinkle with chocolate chips. Let the chocolate sit for a few minutes so it begins to melt. Gently spread chocolate over cereal until covered. Sprinkle with salt.

Refrigerate until chocolate hardens, then cut or break apart to serve. Can be stored in an airtight container for up to two days.

Notes: I skip parchment paper and use a silicone baking mat instead.