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Food Allergy Friendly

Campout Crack

Course Dessert
Cuisine American
Cook Time 10 minutes
Total Time 10 minutes
Author Food Allergy P.I.


  • 1 14 oz box of Rice Chex
  • 1 12 oz box of Golden Grahams or gluten-free sub
  • 1 C slivered or chopped salted almonds see notes for subs above
  • 2 C shredded sweetened coconut
  • 2 C sugar
  • 2 C light karo syrup
  • 1 C salted butter


  1. In a large mixing bowl toss the cereals, almonds and coconut together, and set aside. In a medium pot melt the butter on medium low heat. Add the karo syrup and sugar to the butter, and bring it to a boil. Boil for 2 minutes. Remove from heat, and drizzle on top of cereal mixture. Toss until everything is well coated. Spread out this mixture onto wax paper, and let sit 8-10 hours or overnight. Store in an airtight container.

Recipe Notes

Note: Do not refrigerate (it will make it "soggy"). Tips & Tricks: This is a fun recipe to make for family gatherings, but it is also great for making big batches and then packaging for neighbor gifts around Christmas time.