Ingredients
- 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
Preparation
- Line large rimmed cookie sheet with waxed paper. In large bowl, add cereal.
- 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.
- 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.
Tips
- 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 Serving | As 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 |
| Zinc |
Exchanges: 1/2 Starch, 1 Other Carbohydrate, 1 Fat
Carbohydrate Choices: 1
Carbohydrate Choices: 1
