Mexican Chocolate Crunch Brownies

I saw this recipe on Cookiemadness.net and thought it sounded really fun and easy. I already had the brownie mix on hand so I just had to buy cereal and chocolate chips. I brought them into work, and all the golfers loved them; they were gone within an hour!!

Mexican Chocolate Crunch Brownies

1 box (12.8 oz) Cinnamon Toast Crunch® cereal (about 8 cups)
1/2 cup Butter, melted
1 tablespoon corn syrup
1 box (19.5 oz) Pillsbury® Traditional Fudge Brownie Mix
1/2 cup Vegetable Oil
1/4 cup water
2 eggs
1/2 teaspoon ground cinnamon
1 1/3 cups semisweet chocolate chips
3 tablespoons cinnamon-sugar (from 3.62-oz jar)*

Heat oven to 350°F. Spray 13x9-inch pan with CRISCO® Original No-Stick Cooking Spray. Place 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 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 in pan.

In large bowl, 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 to 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. For brownies, cut into 6 rows by 4 rows.

*Three tablespoons sugar mixed with 1/2 teaspoon ground cinnamon can be substituted for the cinnamon sugar.

I didn't have any cinnamon sugar, so I made it like the note says, also I think the crust stuck to my teeth a bit, so maybe next time I will leave out the corn syrup.