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Salted Cereal Caramel Chews

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1/2 cup corn syrup
1/3 cup brown sugar
3 tablespoons granulated sugar
1/4 teaspoon kosher salt
1 cup crunchy peanut butter
2-1/2 cups Rice Krispies
1/2 cup chopped salted peanuts
1/8 teaspoon sea salt flakes
1 cup brown sugar
1/4 cup light cream
1/4 cup butter
1/4 cup corn syrup
1/4 teaspoon kosher salt
1-3/4 cups sifted powdered sugar
big pinch sea salt flakes

Salted Cereal Caramel Chews

Salted Cereal Caramel Chews is a wonderful old-fashioned no bake bar cookie that combines a chewy and crisp base with a smooth and creamy frosting.

  • Serves 24
  • Medium

About This Recipe

This old recipe is so old I don’t remember its origin. It’s just about as old as No Bake Chocolate Peanut Butter Cookies or Special Kay Bars. The recipe started life as Cereal Caramel Chews, but because it’s so sweet, I added some salt to balance out the flavors, with some salt in the frosting and salted peanuts addd to the base. You’ll love this no-bake bar, Salted Cereal Caramel Chews.

It’s my sister Laura’s favorite recipe, although I don’t think she has tasted the salted version. At any rate, it’s just lush, with a creamy and crisp and chewy base covered with a rich salted caramel frosting. And it’s gluten free!

It doesn’t make a very big pan, but you have to cut it in small squares because the bars are so rich. It makes about 36 bars, which you should parcel out very carefully only to the most worthy people.

The only tricky part about this recipe is the frosting. You have to sift the powdered sugar (yes, I am being bossy about this) because the liquid mixture is so thick the frosting solidifies quickly. So sift that sugar, and get ready to add it fast once the frosting mixture is done cooking. Pour it on the bars, spread it as fast as you can, and try to wait until it sets before you dig in.

How to make the best Salted Cereal Caramel Chews

  • Measure the ingredients carefully. Even though there’s no flour in this recipe, which is what I usually nag you about, the recipe is precisely calibrated. So much sugar means everything can crystallize if you add too much, and the bars won’t be be the right texture if you don’t add enough. Remember that brown sugar must be packed into the measuring cup, so it holds the shape of the cup when you turn it out.
  • Make sure you have all of the ingredients prepped and ready before you start. You really can’t stop and get another ingredient when you start.
  • For the frosting, sift the powdered sugar first, then measure it. Otherwise you’ll add too much and the frosting will be too stiff.

Why this recipe works

  • The combination of sweet and salty, and chewy and crunchy, is irresistible. Period.


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Butter a 9-inch square cake pan and set aside.


In a large saucepan, combine 1/2 cup corn syrup, 1/3 cup brown sugar, and the granulated sugar. Bring to a boil over high heat, stirring constantly, and cook for 1 minute.


Remove from the heat and stir in 1/4 teaspoon salt and the peanut butter until smooth. Add the Rice Krispies and peanuts and stir until coated.


Spoon into the prepared pan and press down, using buttered fingers. Sprinkle with 1/8 teaspoon sea salt flakes.


Now, for the frosting, in a medium saucepan, combine 1 cup brown sugar, the light cream, butter, and 1/4 cup corn syrup.


Bring to a boil over high heat, stirring constantly with a wire whisk. Boil for 2 minutes, whisking constantly.


Remove from the heat and, using that whisk again, beat in 1/4 teaspoon salt and the powdered sugar until combined. QUICKLY pour over the bars and spread to cover. Let stand until cool, and cut into bars.


If you want, sprinkle some more flaked sea salt over the frosting before it sets completely.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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