- 1In large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper.
- 2In 2-cup microwavable measuring cup, microwave brown sugar, granulated sugar, butter and water uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal, stirring until evenly coated. Microwave uncovered on High 3 minutes, stirring every minute, until thoroughly glazed. Spread on cookie sheet. Cool 10 minutes. Break into bite-size pieces.
- 3In small microwavable bowl, microwave white vanilla baking chips uncovered on High 30 to 60 seconds or until chips can be stirred smooth (bowl will be hot). Place in resealable food-storage plastic bag; cut off small corner of bag. Squeeze bag to drizzle over snack mix. Refrigerate until set. Store in tightly covered container.
Instead of using waxed paper, you can spray the cookie sheet with cooking spray, or line with nonstick foil.
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Serving Size: Calories 190 (Calories from Fat 60); Total Fat 7g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 200mg; Total Carbohydrate 31g (Dietary Fiber 0g, Sugars 19g); Protein 1g% Daily Value*: Vitamin A 10%; Vitamin C 4%; Calcium 8%; Iron 30%Exchanges: 1 1/2 Other Carbohydrate; 0 Vegetable; 0 High-Fat Meat; 2 Carbohydrate Choice MyPyramid Servings: 1 tsp Fats & Oils; 0 oz-eq Grains; 0 oz-eq Meat & Beans *% Daily Values are based on a 2,000 calorie diet. Makes: 16 servings