Gluten Free Valentine Chex Mix Food

GLUTEN-FREE VALENTINE CHEX® MIX

Steps:

• In large bowl, place cereal. In small microwavable bowl, microwave baking chips, peanut butter and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Pour peanut butter mixture over cereal, stirring until evenly coated.
• 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.
• Meanwhile, stir candies and sprinkles into remaining cereal mixture. Spread on waxed paper or foil to cool, about 15 minutes.
• In serving bowl, mix both cereal mixtures. Store in airtight container.

BUTTERY GLUTEN-FREE RANCH CHEX® MIX

Steps:

• Preheat the oven to 250 degrees F (120 degrees C). Line 2 large baking sheets with parchment paper.
• Place butter in a microwave-safe bowl and melt in the microwave, about 1 minute.
• Mix rice cereal squares, cashews, pecans, pretzels, and cranberries together in a large bowl.
• Add parsley, dill, garlic powder, onion powder, chives, salt, and black pepper to the bowl with the melted butter. Toss with cereal mixture and spread onto the prepared baking sheets.
• Bake in the preheated oven for 1 hour. Sprinkle baking sheets evenly with Parmesan cheese and return to the oven; bake 15 minutes more.
• Serve immediately or store in a tightly sealed jar in the refrigerator for 1 week.

VALENTINE CHEX® MIX (1/2 RECIPE)

Steps:

• Place cereal in medium bowl. In small microwavable bowl, microwave vanilla chips, peanut butter and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Pour peanut butter mixture over cereal, stirring until evenly coated.
• 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; cool about 15 minutes.
• Meanwhile, stir candies and sprinkles into remaining cereal mixture. Spread on waxed paper or foil; cool about 15 minutes.
• In serving bowl, mix both cereal mixtures. Store in airtight container.

GLUTEN-FREE CHOCOLATE SNACK MIX

Steps:

• In a large microwave-safe bowl, combine the cereals, cashews and banana chips. In a small microwave-safe bowl, melt butter. Add the coconut, honey, cocoa, extract and cinnamon; stir until blended. Pour over cereal mixture and toss to coat., Microwave, uncovered, on high for 4 minutes, stirring every minute. Spread onto waxed paper to cool. Store in an airtight container.

GLUTEN FREE CHEX PARTY MIX

Steps:

• Preheat oven to 250.
• Combine Rice Chex, gluten free pretzels, gluten free crackers, and peanuts in a 13x9 pan and set aside.
• Melt the butter in the microwave (about 30 seconds on high) and add the worcestershire sauce and spices. Stir until well combined.
• Pour the butter mixture over the Chex mixture and toss until everything is coated. Add the corn flakes and toss to coat them in the residual sauce. (By adding these at this point in the process, it prevents them from getting mushy from the sauce.).
• Bake for an hour, stirring every 15 minutes.