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Prep 25min
Total60min
Servings23
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Ingredients
Caramel-Pecan-Coconut Frosting Chex Mix™
20
gluten-free caramels, unwrapped
2
tablespoons butter
2
tablespoons whipping cream
4
cups Honey Nut Chex™ or Rice Chex™ cereal
1/2
cup sweetened flaked coconut
3/4
cup pecan halves, coarsely chopped
Chocolate Cake Chex Mix™
4
cups Chocolate Chex™ cereal or Rice Chex™ cereal
1/4
cup butter
4
oz sweet baking chocolate or semisweet baking chocolate, chopped
1/2
cup powdered sugar
1/4
cup unsweetened baking cocoa
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Steps
1
Heat oven to 300°F. Line 15x10x1-inch pan with cooking parchment paper.
2
In large microwavable bowl, microwave caramels, 2 tablespoons butter and the cream uncovered on High 2 to 3 minutes, stirring after each minute, until caramels are melted and mixture is smooth. Add Honey Nut Chex cereal, coconut and pecan halves; stir until evenly coated. Pour mixture into pan. Bake 15 minutes. Cool completely, about 30 minutes.
3
In another large microwavable bowl, place Chocolate Chex cereal. In small microwavable bowl, microwave 1/4 cup butter uncovered on High about 30 seconds or until melted. Stir in chopped chocolate. Microwave uncovered on High 30 seconds. Stir; continue microwaving and stirring until mixture is smooth, about 1 minute longer, microwaving in 30-second increments. Pour chocolate mixture over cereal; toss until well coated.
4
In large resealable food-storage plastic bag, mix powdered sugar and cocoa. Add chocolate-coated cereal mixture; shake until evenly coated. To serve, layer the chocolate and caramel Chex Mixes in a clear glass bowl. Store covered.
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Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Look for decorated cellophane bags in craft or paper goods stores. Fill with this extra-special mix, and tie with festive ribbons for a gift.
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