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Gluten-Free Chex® No-Bake Apple Bars

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Gluten-Free Chex® No-Bake Apple Bars
  • Prep 15 min
  • Total 1 hr 15 min
  • Servings 16
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Mix up Chex™ cereal and dried fruits to create a tasty, better-for-you bar.
Updated Aug 1, 2014

Ingredients

  • 4 cups Cinnamon Chex™ or Rice Chex™ cereal
  • 2/3 cup chopped dried apples
  • 1/2 cup sliced almonds
  • 1/2 cup sweetened dried cranberries
  • 1 tablespoon butter or margarine
  • 1/2 cup light corn syrup
  • 1/4 cup packed brown sugar

Steps

  • 1
    Line bottom and sides of 8-inch square pan with foil. Spray foil with cooking spray. In large bowl, mix cereal, apples, almonds and cranberries; set aside.
  • 2
    In large microwavable bowl, microwave butter, corn syrup and brown sugar uncovered on High 2 to 3 minutes stirring every 30 seconds or until mixture is boiling and slightly thickened.
  • 3
    Pour over cereal mixture in bowl; stir until evenly coated. Using buttered back of spoon, press mixture firmly in pan. Refrigerate 1 hour or until firm enough to cut.
  • 4
    For bars, cut into 4 rows by 4 rows. Store covered at room temperature up to 1 week.

Tips from the Betty Crocker Kitchens

  • tip 1
    Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • tip 2
    Having a party? Drizzle the bars with melted dark or white chocolate and cut into triangle shapes.

Nutrition

130 Calories, 3g Total Fat, 1g Protein, 26g Total Carbohydrate, 15g Sugars

Nutrition Facts

Serving Size: 1 Bar
Calories
130
Calories from Fat
25
Total Fat
3g
4%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
80mg
3%
Potassium
105mg
3%
Total Carbohydrate
26g
9%
Dietary Fiber
1g
4%
Sugars
15g
Protein
1g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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