• 6 cups Rice Chex™ cereal
  • 1/4 cup butter
  • 1/3 cup granulated sugar
  • 2 teaspoons pure vanilla
  • 1/4 cup powdered sugar
  • 1 1/2 cups white vanilla baking chips
  • 4 teaspoons gluten free holiday-colored nonpareils or sprinkles
  1. Line large rimmed cookie sheet with waxed paper. In large microwavable bowl, add cereal.
  2. In small microwavable bowl, microwave butter uncovered on High 20 to 30 seconds or until melted. Stir in granulated sugar; microwave uncovered on High 30 to 40 seconds or until sugar is dissolved. Stir in vanilla. Pour over cereal, stirring until evenly coated.
  3. Microwave uncovered on High 3 to 4 minutes, stirring after every minute, until thoroughly glazed. Add powdered sugar to bowl, mixing well to coat cereal. Spread mixture on cookie sheet.
  4. In small microwavable bowl, microwave chips uncovered on Medium (50%) 1 to 2 minutes, stirring after a minute, until melted and smooth. Transfer to small resealable food-storage plastic bag; cut off small corner of bag. Drizzle over snack mix; immediately top with sprinkles.
  5. Refrigerate 20 to 30 minutes or until drizzle is set. Carefully break into bite-size pieces; transfer to large serving bowl.
  • Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • It’s ok if some cereal pieces clump together as a result of the drizzle.
  • Store in covered container at room temperature up to 5 days.

1 Serving: Calories 240 (Calories from Fat 90); Total Fat 10g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 10mg; Sodium 190mg; Potassium 105mg; Total Carbohydrate 33g (Dietary Fiber 0g); Protein 2g

% Daily Value: Vitamin A 8%; Vitamin C 6%; Calcium 10%; Iron 25%

Exchanges: 1 Starch, 1 Other Carbohydrate, 2 Fat

Carbohydrate Choices: 2