Gluten-Free Chex® School Fuel

Grade this snack A+ for sweet chocolate flavor, extra crunch and easy prep! MORE+ LESS-

By Betty Crocker Kitchens

Updated August 25, 2017

Ingredients

3/4

cup packed brown sugar

tablespoons butter or margarine

tablespoons light corn syrup

1/4

teaspoon baking soda

cups Corn Chex™ cereal

cups Rice Chex™ cereal

1/4

cup semisweet chocolate chips

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1

Cover cookie sheet with waxed paper. In large microwavable bowl, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Stir in cereals.
2

Microwave on High 3 minutes, stirring each minute. Spread on cookie sheet to cool, about 10 minutes. Break into bite-size pieces.
3

In microwavable bowl, microwave chocolate chips uncovered on High about 1 minute 30 seconds or until chocolate can be stirred smooth (bowl will be hot). Drizzle chocolate over snack. Refrigerate about 30 minutes or until chocolate is set. Store in airtight container.

Covered paper cups or plastic snack bags make super lunch-bag carriers. Get the kids to sticker or decorate a bunch to keep on hand for occasional welcome surprises.
Pretzel or peanut lovers will want to stir in 1 cup broken pretzels or 1/2 cup honey-roasted peanuts with the cereal.
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Stove-Top Directions: Cover cookie sheet with waxed paper. In Dutch oven, cook brown sugar, butter and corn syrup over low heat, stirring frequently, until melted. Stir in baking soda until dissolved. Stir in cereals. Cook over medium-high heat 3 to 5 minutes, stirring frequently, until cereal is evenly coated. Spread on cookie sheet to cool, about 10 minutes. Break into bite-size pieces. In 1-quart saucepan, melt chocolate chips over low heat, stirring frequently. Drizzle chocolate over snack. Refrigerate about 30 minutes or until chocolate is set. Store in airtight container.