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
- 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
Preparation
- Place cereal in large microwavable bowl; set aside.
- 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.
- 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.
- 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.
- 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.
Tips
- Cooking Gluten-Free? Always read labels to make sure each recipe ingredient is gluten-free. Products and ingredient sources can change.
- For a salty twist on this sweet mix, stir in salted, roasted almonds or cashews before serving.
- Store in an airtight container at room temperature.
- Toasting the cereal in a spiced butter mixture results in a delicious crunchy sweet glaze prior to coating in melted white vanilla baking chips and powdered sugar.
Nutrition facts
Serving Size: About 1/2 cup
Servings Per Container: 22 servings (about 1/2 cup each)
| Amount Per Serving | As 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
Carbohydrate Choice: 2
