Summer May Be Over But You Can Enjoy These Gluten Free S’more Chex Treats Year Round

Do you LOVE the gluten free Chex varieties as much as I do? They are by far the best gluten free cereal I’ve had to date. From rice and corn to honey nut, chocolate, and vanilla, each is as tasty as the one before, and that’s only some of the flavors that they offer. Any and all of them make a perfect bowl of cereal for breakfast, okay lunch and dinner too if you’re like me and can eat breakfast at any meal of the day.

A little creative twist that I’ve been using Chex for ever since my early days of gluten free living are making Chex treats, a little remake of the childhood favorite Rice Kristpie treats. I remember when Gluten Free Rice Krispies first appeared on the gluten free scene at a steep $5.99 a box; the sight of them took me back to being a kid and I couldn’t wait to pour a bowl of the snap, crackle, and pop deliciousness or better yet, make those marshmallowy treats. After just one bite though, I was sorely disappointed in the yucky flavor and after taste. They just weren’t my cup of tea and didn’t live up to their regular predecessor. 

Now with that nagging obsession for a rice cereal treat, it dawned on me to use my favorite Chex cereals. Hence the birth of my go to birthday party, picnic, holiday, or just because Chex treats. The regular version of Rice Chex and marshmallow have graced many an event in our family over the past few years but with the release of so many different Chex flavors, I can’t help but put a spin on my traditional dessert. With summer coming to an end, I decided to make a summery Chex treat that can be enjoyed year round. As an alternative to my Chocolate Peanut Butter and Strawberry And Vanilla versions that appeared this summer, I decided to take one of the most classic summer treats and make it in Chex form. May I introduce you to the Gluten Free S’more Chex Treat; a marshmallowy square of Schar honeygrams and rice Chex, coated with a marshmallowy sauce, and drizzled with melted milk chocolate.  

Ingredients:

• 1 1/2 boxes of Schar Honeygrams (each box is about 5 oz)
• 10 oz Rice Chex (about 3/4 of a 12.8 oz box of Chex)
• 10 oz bag mini marshmallows
• 4 tbsp butter (I use Smart Balance or Land O’Lakes)
• 3/4 cup milk chocolate chocolate chips (Hershey’s is gluten free)
• Non-stick cooking spray (I use Smart Balance)

Directions:

• Spray 9″ x 13″ baking dish with non-stick cooking spray.
• Add 3/4 of a 12.8 oz box of Rice Chex to a large mixing bowl. I like to crush them a bit while they are still in their bag so you have some rice krispie size pieces mixed with some whole Chex still floating around. 
• Next, chop or crumble 1 1/2 packages of Schar Honeygram crackers. Make sure you have big enough pieces throughout to really give you that s’more feeling. 
• Add your crumbled graham cracker pieces to the large mixing bowl of cereal and mix together. 

• Melt 4 tbsp of gluten free butter in a microwave safe bowl (about 30-60 sec).
• Add 10 oz bag of mini marshmallows to melted butter and stir to coat. 
• Melt marshmallows in microwave (about 1 – 1 1/2 minutes). Keep an eye on these in the microwave, as they do expand and can overflow the bowl easily.
• Remove the bowl from the microwave and stir melted marshmallows until smooth. 
• Pour melted marshmallow onto crushed Chex and graham cracker mixture and stir to combine, making sure all cereal and cookies are coated with marshmallow. This is going to be very sticky; I like to use a spatula and spray it with a little non-stick spray when needed.
• Scoop sticky marshmallow cereal/cookie mixture into baking dish and use a spatula or spoon sprayed with non-stick spray to press into an even layer.

• Melt 3/4 cup milk chocolate chocolate chips in a microwave safe bowl. Microwave chocolate chips in short intervals to prevent chocolate from burning. I like to microwave in 20 second intervals and stir after each.
• Once all chocolate is melted, drizzle over rice treats.

• Allow mixture to cool and then use a knife (sprayed in non-stick spray) to cut into squares.

• Enjoy!,

Gluten free graham crackers and rice cereal swirled together with melted marshmallow, all topped with a drizzle of sweet, melted milk chocolate. Just one bite and you’re instantly transported back to a warm summer night around the fire pit where you can hear the chatter of cicadas and smell the deliciousness of grilled favorites. This dessert combines two of my favorite sweet treats, a s’more and Chex treat, and creates a snack that can be enjoyed year round. They’re delicious and so incredibly easy to make! I hope you enjoy them as much as I do!

Sincerely,

Lindsay

Gluten Free S'more Chex Treats

2014-09-15 12:55:56

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Ingredients

1. 1 1/2 boxes of Schar Honeygrams (each box is about 5 oz)
2. 10 oz Rice Chex (about 3/4 of a 12.8 oz box of Chex)
3. 10 oz bag mini marshmallows
4. 4 tbsp butter (I use Smart Balance or Land O’Lakes)
5. 3/4 cup milk chocolate chocolate chips (Hershey's is gluten free)
6. Non-stick cooking spray (I use Smart Balance)

Instructions

1. Spray 9″ x 13″ baking dish with non-stick cooking spray.
2. Add 3/4 of a 12.8 oz box of Rice Chex to a large mixing bowl. I like to crush them a bit while they are still in their bag so you have some rice krispie size pieces mixed with some whole Chex still floating around.
3. Next, chop or crumble 1 1/2 packages of Schar Honeygram crackers. Make sure you have big enough pieces throughout to really give you that s'more feeling.
4. Add your crumbled graham cracker pieces to the large mixing bowl of cereal and mix together.
5. Melt 4 tbsp of gluten free butter in a microwave safe bowl (about 30-60 sec).
6. Add 10 oz bag of mini marshmallows to melted butter and stir to coat.
7. Melt marshmallows in microwave (about 1 – 1 1/2 minutes). Keep an eye on these in the microwave, as they do expand and can overflow the bowl easily.
8. Remove the bowl from the microwave and stir melted marshmallows until smooth.
9. Pour melted marshmallow onto crushed Chex and graham cracker mixture and stir to combine, making sure all cereal and cookies are coated with marshmallow. This is going to be very sticky; I like to use a spatula and spray it with a little non-stick spray when needed.
10. Scoop sticky marshmallow/cereal mixture into baking dish and use a spatula or spoon sprayed with non-stick spray to press into an even layer.
11. Melt 3/4 cup milk chocolate chocolate chips in a microwave safe bowl. Microwave chocolate chips in short intervals to prevent chocolate from burning. I like to microwave in 20 second intervals and stir after each.
12. Once all chocolate is melted, drizzle over rice treats.
13. Allow mixture to cool and then use a knife (sprayed in non-stick spray) to cut into squares.
14. Enjoy!

By Gluten Free Mom To Be

Gluten Free Mom To Be http://www.glutenfreemomtobe.com/