1 box (14 oz. or 8 cups) chocolate Chex cereal
6 tablespoons butter/margarine
3/4 cup brown sugar
3 tablespoons light corn syrup
1/4 teaspoon baking soda
1/4 cup white chocolate, melted
Put the butter, brown sugar and corn syrup in a microwaveable dish, 2 cup size or larger. Heat in microwave 1-2 minutes until melted and stir together to mix. Add the baking soda and stir well. Pour over the dry cereal in a large microwaveable bowl,stir to coat. Microwave on high for 3 minutes, stopping to stir after each minute. Spread the coated cereal out on a flat surface covered with wax paper or parchment. Let cool. Drizzle the melted white chocolate over all. Try to wait until it is cool to eat it.
A note of caution--that white chocolate really stinks up the kitchen when you burn it. Vanilla almond bark is an acceptable substitute.
I took some of this to my Ham Lake Piecemakers meeting last night, the lovely ladies were demanding the recipe, so here you go!
I also took along this quilt for Carol--
I think it turned out wonderfully, even though she wasn't sure she was up to the challenge of all those angles and diamonds. I was happy that she let me quilt it for her, but I had to bring it back home with me. You see, as soon as she unfolded it, I immediately saw one lone little diamond that was missing its curlicue. So tonight I got that quilt back up on the machine, found the right threads, and in about 5 seconds I finished it up! I will get it dropped off in the next couple days, so it is home with Carol where it rightfully belongs.
Here's the offender--
I usually grow a few herbs each year, mostly basil, cilantro, chives, and sage. This is the first time I can remember that my sage survived outside through the winter, and now it is big and blooming. I never even knew it flowered!
We are fast approaching Midsummer, and this quote seems appropriate:
The summer night is like a perfection of thought. Wallace Stevens