• 6 cups Rice Chex™ cereal
  • 1 bag (11 oz) white vanilla baking chips (about 2 cups)
  • 1/3 cup coarsely crushed gluten free peppermint candy canes or coarsely crushed unwrapped peppermint candies
  1. Line large rimmed cookie sheet with waxed paper. In large bowl, add cereal.
  2. In small microwavable bowl, microwave chips uncovered on Medium (50%) 1 1/2 to 2 1/2 minutes, stirring after a minute, until chips are melted and smooth. Stir in half of the crushed peppermint candy.
  3. Pour over cereal, mixing to coat. Spread mixture in single layer on cookie sheet, separating any larger clumps. Immediately sprinkle with remaining candy. Refrigerate until set, about 15 minutes. Gently break up coated cereal.
  • Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • Place unwrapped candy canes or peppermint candies in large resealable food-storage plastic bag; seal, and crush with rolling pin or meat mallet.
  • Store in airtight container at room temperature.

Nutrition facts

Serving Size: 1/2 cup

Servings Per Container:

Amount Per ServingAs Packaged
Calories 130
% Daily Value*
Total Fat 4.5g
Saturated Fat 3.5g
Trans Fat 0g
Polyunsaturated Fat
Monounsaturated Fat
Cholesterol 0mg
Sodium 105mg
Total Carbohydrate 20g
Dietary Fiber 0g
Total Sugars
Incl. Added Sugars
Protein 2g
Vitamin D Calcium
Iron Potassium 75mg
Vitamin A Vitamin C
Thiamin Riboflavin
Niacin Vitamin B6
Folate Vitamin B12
Phosphorus Magnesium
Exchanges: 1/2 Starch, 1 Other Carbohydrate, 1 Fat

Carbohydrate Choices: 1