Ingredients
  • 8 cups Cinnamon Chex™ cereal
  • 1/3 cup butter
  • 1/4 cup packed brown sugar
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons vanilla
  • 1 package (12 oz) white vanilla baking chips (2 cups)
  • 1 1/2 cups powdered sugar
Preparation
  1. Place cereal in large microwavable bowl; set aside.
  2. In 2-cup microwavable measuring cup, microwave butter uncovered on High 30 to 45 seconds or until melted; stir in brown sugar and 2 teaspoons of the pumpkin pie spice. Microwave uncovered on High about 1 minute or until smooth and bubbly. Stir in vanilla. Pour over cereal in bowl; stir until evenly coated. Microwave uncovered on High 3 to 4 minutes, stirring after each minute, until cereal is glazed and toasted; leave in bowl, and set aside.
  3. In medium microwavable bowl, microwave white vanilla baking chips uncovered on High 45 seconds; stir. Continue heating in 15-second intervals, stirring vigorously after each, until chips are melted and stirred smooth.
  4. Pour melted chips over cereal in bowl; stir until well coated. Transfer cereal to large food-storage plastic bag or container; add powdered sugar and remaining 1 teaspoon pumpkin pie spice. Seal bag; shake until well coated. Spread on waxed paper to cool, about 20 minutes. Add Stir-ins.
Tips

Serving Size: About 1/2 a cup

Calories 220 (Calories from Fat 80); Total Fat 8g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 10mg; Sodium 150mg; Total Carbohydrate 33g (Dietary Fiber 0g, Sugars 23g); Protein 2g

% Daily Value: Vitamin A 4%; Vitamin C 6%; Calcium 10%; Iron 20%

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

Carbohydrate Choice: 2

Oven Directions: Heat oven to 325°F. Place cereal in large bowl; set aside. In 1-quart saucepan, melt butter over medium-low heat. Stir in brown sugar and 2 teaspoons of the pumpkin pie spice. Cook and stir 1 to 2 minutes or until smooth and bubbly around edges. Stir in vanilla. Pour over cereal in bowl; stir until evenly coated. Spread in ungreased 15x10x1-inch pan. Bake 20 to 25 minutes, stirring after 10 minutes, until cereal is glazed and toasted. Immediately transfer cereal back into large bowl. Meanwhile, in 1 1/2-quart saucepan, heat white vanilla baking chips over low heat 2 to 3 minutes, stirring constantly, just until chips are starting to melt and can be stirred smooth. Pour melted chips over cereal in bowl; stir until well coated. Transfer cereal to large food-storage plastic bag or container; add powdered sugar and remaining 1 teaspoon pumpkin pie spice. Seal bag; shake until well coated. Spread on waxed paper to cool, about 20 minutes. Add Stir-ins.

Nutrition

Serving Size: About 1/2 a cup
Calories 220 (Calories from Fat 80); Total Fat 8g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 10mg; Sodium 150mg; Total Carbohydrate 33g (Dietary Fiber 0g, Sugars 23g); Protein 2g
% Daily Value: Vitamin A 4%; Vitamin C 6%; Calcium 10%; Iron 20%
Exchanges: 1 Starch, 1 Other Carbohydrate, 1 1/2 Fat
Carbohydrate Choice: 2
Stir-ins: 1 cup gluten free candy corn, gluten free candy pumpkins, gluten free fall-colored candy-coated chocolate candies, gluten free chocolate chewy caramel candies or roasted, salted almonds, if desired
Alternate Oven Directions: Heat oven to 325°F. Place cereal in large bowl; set aside. In 1-quart saucepan, melt butter over medium-low heat. Stir in brown sugar and 2 teaspoons of the pumpkin pie spice. Cook and stir 1 to 2 minutes or until smooth and bubbly around edges. Stir in vanilla. Pour over cereal in bowl; stir until evenly coated. Spread in ungreased 15x10x1-inch pan. Bake 20 to 25 minutes, stirring after 10 minutes, until cereal is glazed and toasted. Immediately transfer cereal back into large bowl. Meanwhile, in 1 1/2-quart saucepan, heat white vanilla baking chips over low heat 2 to 3 minutes, stirring constantly, just until chips are starting to melt and can be stirred smooth. Pour melted chips over cereal in bowl; stir until well coated. Transfer cereal to large food-storage plastic bag or container; add powdered sugar and remaining 1 teaspoon pumpkin pie spice. Seal bag; shake until well coated. Spread on waxed paper to cool, about 20 minutes. Add Stir-ins.


Nutrition facts

Serving Size: 1/2 cup

Servings Per Container:

Amount Per ServingAs Packaged
Calories 220
% Daily Value*
Total Fat 8g
Saturated Fat 5g
Trans Fat 0g
Polyunsaturated Fat
Monounsaturated Fat
Cholesterol 10mg
Sodium 150mg
Total Carbohydrate 33g
Dietary Fiber 0g
Total Sugars 23g
Incl. Added Sugars
Protein 2g
Vitamin D Calcium 10%
Iron 20%Potassium
Vitamin A 4%Vitamin C 6%
Thiamin Riboflavin
Niacin Vitamin B6
Folate Vitamin B12
Phosphorus Magnesium
Zinc
Exchanges: 1 Starch, 1 Other Carbohydrate, 1 1/2 Fat

Carbohydrate Choice: 2