Microwavable!

Valentine Chex® Mix

Red, white and pink make a lovely Chex® mix, especially when it's ready in just 30 minutes!

Prep Time:10 min
Start to Finish:25 min
Makes:22 servings (1/2 cup each)

Average 5.00 from 8 ratingsAverage 5.00 from 8 ratingsAverage 5.00 from 8 ratingsAverage 5.00 from 8 ratingsAverage 5.00 from 8 ratings 8 ratings Rate   Email Print
Rice Chex®
Ingredients
9cups Rice Chex® cereal (gluten free)
1cup white vanilla baking chips
1/2cup peanut butter
1/4cup butter or margarine
3/4cup powdered sugar
1/2cup red, white and pink candy-coated chocolate candies
1/4cup red or pink jimmies sprinkles
Tips
Cooking Gluten Free?
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Special Touch
Cake-decorating departments in craft stores and grocery stores usually carry holiday-colored candies and candy sprinkles.
Preparation Directions
1.In large bowl, place cereal. In small microwavable bowl, microwave vanilla chips, peanut butter and butter uncovered on High 1 to 1 1/2 minutes, stirring every 30 seconds, until melted and smooth. Pour peanut butter mixture over cereal, stirring until evenly coated.
2.Place 1/2 of the cereal mixture in 1-gallon food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper or foil to cool, about 15 minutes.
3.Meanwhile, stir candies and sprinkles into remaining cereal mixture. Spread on waxed paper or foil to cool, about 15 minutes.
4.In serving bowl, mix both cereal mixtures. Store in airtight container.
Nutritional Information
1 Serving: Calories 200 (Calories from Fat 90); Total Fat 10g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 5mg; Sodium 160mg; Total Carbohydrate 25g (Dietary Fiber 0g, Sugars 16g); Protein 3% Daily Value*: Vitamin A 4%; Vitamin C 4%; Calcium 6%; Iron 15Exchanges: 1 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 1 1/2 MyPyramid Servings: 1 tsp Fats & Oils 
*% Daily Values are based on a 2,000 calorie diet.


Watch Katie Lee make this recipe!
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