Daily Chocolate Fix. . .(Mexican Chocolate Crunch Brownies)
MEXICAN CHOCOLATE CRUNCH BROWNIES
1 box (12.8-oz) Cinnamon Toast Crunch cereal (about 8 cups)
1/2 cup butter, melted
1 Tbs corn syrup
1 box (19.5-oz) Pillsbury traditional fudge brownie mix
1/2 cup vegetable oil
1/4 cup water
1/2 tsp ground cinnamon
1-1/3 cups semisweet chocolate chips
3 Tbs cinnamon-sugar (from 3.62-oz jar)
Heat oven to 350 degrees. Spray 13x9-inch pan with non-stick spray. Place the 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 the 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 into pan.
In large bowl (wow....this one is dirtying up a lot of bowls so far! lol), 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 14-18 minutes longer or until brownies are set when lightly touched in center. Cool 10 minutes; loosen edges but do not cut. Cool completely, about 2 hours.
*recipe taken from Pillsbury's 2009 Annual Recipes