Salted Caramel Stuffed Chex® Cereal Treats

Ingredients

• 0.3 teaspoon sea salt 
• 16 servings sea salt for garnish
• 1 tablespoon plus 
• 5 cups rice chex 
• 4 cups marshmallows miniature
• 4 cups popped popcorn plain
• 0.8 cup sugar 
• 2 tablespoons butter unsalted
• 3 tablespoons butter unsalted
• 1 cup peanuts unsalted
• 0.5 teaspoon vanilla 
• 0.3 cup water 
• 0.3 cup whipping cream 

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. To make the Caramel
2. Layer, in 1- to 2-quart saucepan, stir together sugar, corn syrup and water. Cook over medium-high heat until sugar dissolves and turns into a syrup, stirring frequently.
3. Heat to boiling and boil until syrup becomes dark golden brown (a warm, whiskey color).
4. Remove from heat.
5. Quickly stir in 2 tablespoons butter. Stir in cream, vanilla and 1/4 teaspoon salt until smooth, heating over medium heat if necessary.
6. Pour caramel into medium bowl; cool about 15 minutes or until spreadable.
7. Meanwhile, to make the Cereal
8. Layers, spray 8-inch square pan with cooking spray.
9. In 3- to 4-quart saucepan, cook 3 tablespoons butter and the marshmallows over medium heat, stirring until mixture is melted and well combined. Stir in cereal, popcorn, peanuts and 1/4 teaspoon salt until coated.
10. Firmly press half of mixture in bottom of pan.
11. Spread cooled spreadable caramel in an even layer over top of cereal mixture. Top with remaining cereal mixture, pressing gently.
12. Sprinkle top with additional coarse sea salt. Cool 1 hour before cutting into 4 rows by 4 rows. Store in airtight container for up to 3 days.