| 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 |
| 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 |
| 1. | Heat oven to 375°F. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet. |
| 2. | In large bowl, mix sugars, peanut butter, butter, vanilla and egg. Stir in crushed cereal. Spread in ungreased 12-inch pizza pan. |
| 3. | 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. |
|
| Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change. |
|
| 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:
160 ( 60); 7g ( 3g, 0g); 20mg; 115mg; 22g ( 0g, 15g); 2g 4%; 0%; 4%; 10% 1/2 ; 1 ; 0 ; 1 1/2 1 1/2