Caramel Chocolate Drizzles

3 cups corn chex cereal

3 cups rice chex cereal

2 Tbsp milk

2 Tsp butter

1/2 pkg (14 oz size) caramels

1/4 cup semisweet chocolate chips, melted

Heat oven to 300.  Spray with cooking spray a 15x10 inch pan.  Mix cereals in large bowl; set aside.  Heat milk, butter and caramels in 2 quart saucepan over low heat, stirring constantly, until caramels are melted.  Pour over cereals, stirring until evenly coated.  Spread in pan.  Bake 20-24 minutes, stirring after 10 minutes, until golden brown.  Spread on waxed paper to cool.  Drizzle with melted chocolate chips.  Refrigerate about 30 minutes or until chocolate is set.  Break into serving pieces.  Store in airtight container.