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'Better than Sex' Crunch

Photo: Denise Caskey

Is it possible for food to be a sexual experience? Aphrodisiacs have been around for millennium, since before the Romans and the Greeks. Oysters. Strawberries. Chocolate. Honey. You get the idea.

I found this recipe on Pinterest and knew I had to try it and share it with my dear readers. A word of caution, you may want to cut the recipe in half because it makes A LOT!

 

Better than Sex Crunch

8 cups of Chocolate Chex cereal (This is a whole 14.5 ounce box)

3/4 cup of packed brown sugar

6 tablespoons of butter

3 tablespoons of light corn syrup

1 cup of mini peanut butter cups

1 cup of mini marshmallows

1/2 cup of caramel bits

1 tablespoon of heavy cream

1/2 cup or more of MILK chocolate chips (I normally substitute dark chocolate because I prefer that, but I didn’t this time because I didn’t want the dark chocolate to clash with the peanut butter cups.)

1/2 cup of white chocolate chips

Pour the cereal into a large microwave safe bowl and set aside.

Line a cookie sheet with wax paper or aluminum foil (I used a nonstick cookie sheet, so I eliminated this step.)

In a 2 cup microwave safe measuring cup, microwave brown sugar, butter and corn syrup on high for 1 to 2 minutes, stirring after one minute. This makes a nice caramel coating that you will pour over the cereal. Stir to coat well.

Microwave on high for 3 minutes, stirring after each minute.

Pour onto the cookie sheet and let cool for at least 10 minutes.

Sprinkle the peanut butter cups and marshmallows over the cereal mix.

In a small microwavable safe bowl heat the caramel chips and heavy cream for about one minute or until the chips can be stirred smooth. Drizzle the caramel over the cereal mix.

In another small bowl or the measuring cup, melt the milk chocolate chips at 20 second intervals until they are completely melted and smooth. Chocolate has a tendency to burn, so really be diligent about following this step exactly.

Drizzle the chocolate over the cereal mix. Repeat this step for the white chocolate.

Refrigerate and store in an airtight container after the chocolate has set.

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