INGREDIENTS:
- 15 graham crackers
- 4 cups popped popcorn (from ¼ cup kernels)
- ¾ cup puffed Special K cereal
- 1½ cups (3 sticks) unsalted butter
- ¾ cup sugar
- 1 cup chopped semisweet chocolate or chocolate chips (about 6 oz.)
- Flaky sea salt (for serving)
INSTRUCTIONS:
- Heat oven to 350°. Line a large rimmed baking sheet with foil and lightly coat with nonstick spray. Arrange graham crackers in a single layer on baking sheet, breaking to fit as needed to cover entire surface. Top with popcorn, peanuts, and cereal.
- Place butter and sugar, in a medium saucepan and bring it to a boil over medium-high heat. Once boiling, stir once, then reduce heat and simmer, swirling occasionally, until mixture is golden brown and syrupy, 8–10 minutes.
- Pour toffee mixture evenly over graham crackers and popcorn mixture. Bake until toffee is slightly darkened to the shade of a brown paper bag and bubbling, about 10–12 minutes. Remove from oven and top with chocolate and sprinkle with salt. Set aside to cool in baking sheet before breaking into pieces.
Source: Bakers Royale
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