Mexican Chocolate Crunch Brownies
1 box cinnamon cereal (about 8 cups)
1/2 cup butter, melted
1 tablespoon corn syrup
1/4 cup water
1/2 teaspoon ground cinnamon
1 1/3 cups semi-sweet chocolate chips
3 tablespoons cinnamon-sugar (from 3.62-oz jar)*
Heat oven to 350°F. Spray 13x9-inch pan with Nonstick cooking spray. Place cereal in food processor bowl with metal blade (crush cereal in 2 batches if necessary). Cover; process until finely crushed (about 4 cups). Or place cereal in large resealable food-storage plastic bag; crush with rolling pin.
In large bowl, stir butter and corn syrup until well blended. Add crushed cereal; mix thoroughly. Press evenly in pan.
In large bowl, make brownie mix as directed on box, using oil, water, and eggs and adding cinnamon. Stir in 2/3 cup of the chocolate chips. Pour brownie batter over cereal mixture. Sprinkle remaining 2/3 cup chocolate chips evenly over batter.
Bake 20 minutes. Sprinkle cinnamon-sugar evenly over brownies. Bake 14 to 18 minutes longer or until brownies are set when lightly touched in center. Cool 10 minutes; loosen edges but do no cut. Cool completely, about 2 hours. For brownies, cut into 6 rows by 4 rows.
High Altitude (3500-6500 ft)
In step 2, bake crust 5 to 8 minutes. Make brownie mix following High Altitude directions on box.
Serving Size (1 of 24 brownies), Calories 250 (Calories from Fat 110), Total Fat 12g (Saturated Fat 4g, Trans Fat g), Cholesterol 25mg, Sodium 210mg, Total Carbohydrate 34g (Dietary Fiber 1g, Sugars 21g), Protein 2g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.