Gluten Free!

Linzer Cookie Chex® Mix

Love Linzer cookies? You're in luck! This crunchy snack has all the flavors of your favorite holiday cookie, right down to the raspberry glaze.

Prep Time:15 min
Start to Finish:15 min
Makes:14 servings (1/2 cup each)

Average 4.33 from 6 ratingsAverage 4.33 from 6 ratingsAverage 4.33 from 6 ratingsAverage 4.33 from 6 ratingsAverage 4.33 from 6 ratings 6 ratings Rate   Email Print
Rice Chex®
Ingredients
6cups Rice Chex® cereal
1/2cup sliced almonds
1/4cup butter or margarine
1/4cup granulated sugar
2tablespoons corn syrup
2teaspoons pure vanilla
Raspberry Glaze
1teaspoon cornstarch
1teaspoon water
1/2cup seedless raspberry jam
Tips
Cooking Gluten free?
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Preparation Directions
1.Measure cereal and almonds in large microwaveable bowl. Line cookie sheet with waxed paper or foil.
2.In 2-cup microwavable measuring cup, microwave butter uncovered on High 30 seconds or until melted. Add sugar and corn syrup; microwave uncovered on High 30 seconds, or until mixture can be stirred smooth. Stir in vanilla. Pour over cereal and almonds, stirring until evenly coated.
3.Microwave uncovered on High 2 minutes, stirring after a minute. Microwave 1 minute longer. Spread on waxed paper or foil.
4.In small microwavable bowl, stir cornstarch and water; stir into jam. Microwave jam mixture uncovered on High about 30 seconds or until boiling; microwave another 30 seconds; stir and drizzle over snack mix. Refrigerate until set, about 5 minutes. Store loosely covered.
Nutritional Information
1 Serving (1/2 cup): Calories 150 (Calories from Fat 45); Total Fat 5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 10mg; Sodium 140mg; Total Carbohydrate 25g (Dietary Fiber 0g, Sugars 11g); Protein 1% Daily Value*: Vitamin A 6%; Vitamin C 2%; Calcium 6%; Iron 20Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1 1/2 MyPyramid Servings: 1 tsp Fats & Oils 
*% Daily Values are based on a 2,000 calorie diet.