Ingredients
8
cups Rice Chex™ or Corn Chex™ cereal
1/4
cup butter
1/4
cup packed brown sugar
2
tablespoons light corn syrup
2
tablespoons bourbon
1/2
teaspoon vanilla
1/4
teaspoon ground nutmeg
3/4
cup white vanilla baking chips
1
cup bite-size chocolate-covered caramels or milk chocolate-covered almonds
8
crème-filled tubular-shaped wafer cookies, each broken into fourths
Preparation
Line large rimmed pan with waxed paper. In large microwavable bowl, add cereal.
In medium microwavable bowl, add butter, brown sugar and corn syrup. Microwave uncovered on High 1 to 2 minutes or until mixture is bubbly and sugar is starting to dissolve. Cool 2 minutes. Carefully stir in bourbon, vanilla and nutmeg. Pour over cereal; toss to evenly coat.
Microwave uncovered on High 3 to 4 minutes, stirring after each minute, until cereal is thoroughly glazed. Spread in pan to cool.
In small microwavable bowl, microwave baking chips uncovered on High 30 to 45 seconds, stirring after 30 seconds, until starting to melt. If necessary, continue heating in 15-second increments, stirring after each, until melted and smooth. Transfer melted chips to small resealable food-storage plastic bag; cut small corner off one end of bag. Drizzle on top of cereal. Cool about 30 minutes or until drizzle is set.
Carefully break up cereal; transfer to large serving bowl, and stir in caramels or almonds and cookie pieces.
