Gluten-free Rice Chex® makes the crunchy cookie crust in a fun-to-eat dessert that kids can decorate.
4 cups Rice Chex® cereal (gluten free)
1/3 cup granulated sugar
1/3 cup packed brown sugar
1/3 cup peanut butter
1/4 cup butter or margarine, softened
1 teaspoon vanilla extract
1 egg, beaten
2 cups miniature marshmallows
1/4 cup miniature semisweet chocolate chips
2 tablespoons coarsely chopped honey-roasted peanuts, if desired
1 or 2 rolls Betty Crocker® Fruit Roll-Ups® chewy fruit snack (any red variety), unwrapped, torn into pieces[_includes/center-recipes.html]
Heat oven to 375 degrees F. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet.
In large bowl, mix sugars, peanut butter, butter, vanilla extract and egg. Stir in crushed cereal. Spread in ungreased 12-inch pizza pan.
Bake 12 minutes. Sprinkle evenly with marshmallows to within 1 inch of edge.
Bake 5 minutes longer or until marshmallows are light golden brown.
Sprinkle chocolate chips, peanuts and fruit snack pieces over marshmallows to look like pizza toppings. Cool completely on cooling rack.
Cut into 16 wedges. Store tightly covered.
Prep Time: 10 min
Total Time: 40 min
Makes: 16 servings
Spread this mixture easily—just spray the back of a large spoon with cooking spray, then press the mixture into the pan with the back of the spoon.
Go ahead and substitute some of your kids' favorite treats—use mini candy-coated chocolate baking bits instead of the mini chocolate chips for extra color.
Nutrition Information: 1 Serving: Calories 160 (Calories from Fat 60); Total Fat 7g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 20mg; Sodium 115mg; Total Carbohydrate 22g (Dietary Fiber 0g, Sugars 15g); Protein 2g
Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 4%; Iron 10%
Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
This is a gluten-free recipe.
Recipe and photograph courtesy of Betty Crocker.