Salted Caramel Crackle

ByAdmin

If you’re anything like us, there are few things more satisfying than a sweet and salty snack- bonus points if it’s also crunchy! This Salted Caramel Crackle hits that mark and then some. Made with pantry staples and minimal effort, this treat brings together the nostalgic crunch of your favorite cereals with a rich, buttery caramel that gets a boost from cinnamon and a generous pinch of salt. It’s the kind of recipe that disappears fast, so you may want to go ahead and double it!

Start things out with the simple homemade caramel— just butter, brown sugar, and a splash of vanilla, brought to a steady boil until it thickens and lightens slightly in color. A touch of cinnamon adds a delicious warm flavor, while the salt (don’t skimp on it!) balances the sweetness and keeps you coming back for another bite. Pour the completed caramel over the cereal and give it a good toss to evenly coat each piece.

Weight Watchers Salted Caramel Crackle

Servings: 16

Weight Watchers Points: 4 Points per serving

Ingredients

  • 4 cups Rice Chex cereal
  • 2 cups puffed brown rice cereal (or plain Rice Krispies)
  • 2 tablespoons light butter, melted
  • ¼ cup sugar-free maple syrup
  • ¼ cup brown monk fruit sweetener
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon sea salt
  • 2 tablespoons powdered peanut butter (PB2), optional for extra flavor

Instructions

  1. Preheat the oven to 300°F (150°C) and line a large baking sheet with parchment paper.
  2. In a large bowl, combine the Rice Chex and puffed rice cereal.
  3. In a small saucepan, melt the light butter over low heat. Stir in the sugar-free maple syrup, brown monk fruit sweetener, vanilla, cinnamon, sea salt, and PB2 (if using). Cook for 1–2 minutes, stirring until smooth.
  4. Pour the warm mixture over the cereal and gently toss until evenly coated.
  5. Spread the cereal mixture in a single layer on the prepared baking sheet.
  6. Bake for 20–25 minutes, stirring halfway through to ensure even crisping.
  7. Remove from the oven and let it cool completely. As it cools, it becomes crunchy and “crackly.”
  8. Break into clusters and store in an airtight container for up to one week.

Weight Watchers Points: Approximately 4 Points per serving (16 servings).

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