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Cinnamon Toast Toffee Touchdown Crunch

Fill a decorative tin with toffee crunch, separating layers with colored plastic wrap, colored tissue paper or waxed paper and bring to your game day event.

Makes 32 Servings

Hands-On Time:

Total Time:

About the Chef

This recipe was originally created and published by Betty Crocker and has been approved for use on our site. See the original recipe on bettycrocker.com

Ingredients

Directions

Heat oven to 350°F.

Line 15x10x1-inch pan with heavy-duty foil. Spray foil with cooking spray. Spread cereal evenly in pan.

In 2-quart saucepan, heat butter and brown sugar. Using whisk, mix butter and brown sugar together as butter melts. Heat to boiling over medium-high heat, stirring occasionally. Reduce heat to medium. Boil 2 minutes without stirring. Immediately pour mixture evenly over cereal in pan.

Bake 12 minutes. Sprinkle chocolate chips on top. Let stand 5 minutes. Spread melted chocolate; top with pecans. Cool completely, about 1 hour. Refrigerate 20 minutes to set chocolate; break into pieces. Store covered in refrigerator up to one week.