This recipe appears in:American Classics: Chocolate Kix Toffee Bark
Note: Using semi-sweet chocolate chips makes this recipe super easy, but if you're a diehard dark chocolate fan you can further choco-fy this is a recipe by splurging on 10 ounces of quality dark chocolate (70% cacao or higher) and chopping it into chocolate chip-sized pieces then following the instructions below. If you're made Chocolate Crack before, you'll notice that round Kix are a lot harder to corral and keep in tidy order than nice, square saltine crackers. Pour out Kix in the pan in a single layer, clustering the cereal together as tightly as possible (this will fill half a large sheet pan). The butter/sugar mixture is very sticky, as might be expected, so I suggest drizzling the mixture as best you can to cover all the cereal and using a spatula to spread it out as needed. If your pouring hand gets too heavy, you can use the spatula to mix any uncoated Kix with the heavily coated ones, just be sure to spread coated Kix out into a single layer before baking.
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- 2 1/2 cups Kix cereal
- 1 cup unsalted butter
- 1 cup light brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon Kosher salt
- 1 1/2 cups semi-sweet chocolate chips
Set oven rack to the middle position and preheat oven to 350°F. Line a 12- by 17-inch jelly roll pan with parchment paper. Pour out Kix in the pan in a single layer, clustering the cereal together as tightly as possible. Set aside.
In a medium saucepan melt butter over medium heat, stirring frequently with a spatula. Once butter has melted, add brown sugar and vanilla, stirring to combine. Cook until mixture is an even dark brown color and has begun to bubble, about 5 minutes. Remove from heat and drizzle over Kix, using a spatula to gently spread as needed, until all the pieces are covered.
Bake cereal until butter mixture begins to bubble, about 5 minutes. Remove from oven and sprinkle evenly with chocolate chips. Let the chocolate rest for a few minutes to allow the heat to melt the chocolate. Carefully spread chocolate evenly with the spatula so all of the cereal is covered. Sprinkle with salt and refrigerate until chocolate sets and hardens. Cut into squares or break apart and serve. Store in an airtight container for up to 2 days.