• 6 cups Rice Chex™ or Corn Chex™ cereal
  • 1/4 cup butter
  • 2 tablespoons packed brown sugar
  • 1 tablespoon mild molasses
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 12 gingersnap cookies, broken into quarters (from 16-oz box)
  • 1/2 cup white vanilla baking chips
  1. Line large rimmed cookie sheet with waxed paper. In large microwavable bowl, add cereal.
  2. In small microwavable bowl, microwave butter, brown sugar, molasses, cinnamon, ginger and cloves uncovered on High 1 to 1 1/2 minutes, stirring after 1 minute, until sugar is dissolved.
  3. Pour onto cereal; toss until mixed well. Microwave uncovered on High 3 to 4 minutes, stirring after every minute, until cereal is well coated and glazed. Spread on cookie sheet to cool. Stir in cookie pieces.
  4. In small microwavable bowl, microwave white vanilla baking chips uncovered on Medium (50%) 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Transfer to small resealable food-storage plastic bag; cut off small corner of bag. Drizzle onto cereal mixture. Refrigerate about 15 minutes or until drizzle is set.
  5. Carefully break apart; transfer to large serving bowl.
  • Gingersnap cookies are easily broken into quarters with hands, or use a sharp knife to carefully cut into quarters.
  • Store in covered container at room temperature.

1 Serving: Calories 110 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 5mg; Sodium 130mg; Potassium 70mg; Total Carbohydrate 17g (Dietary Fiber 0g); Protein 1g

% Daily Value: Vitamin A 4%; Vitamin C 4%; Calcium 6%; Iron 20%

Exchanges: 1/2 Starch, 1/2 Other Carbohydrate, 1 Fat

Carbohydrate Choices: 1