Wednesday, November 28, 2012

Easy 1-2-3-Chex GF Party Mix Recipes

Have you ever bought a product that had a recipe on the back of the package?  In the past I used to see these recipes and overlook them immediately-I was a recipe snob.  But after going gluten-free I changed my tune because there are so many great recipes out there!  Most recently I bought Chocolate Chex cereal (which by the way is super hard to find in NYC, I bought them at Pathmark in Long Island-Greenvale) and Cinnamon Chex cereal and on the back of my Chex cereal box had these rad and super easy, fun recipes that you can make in under 15minutes!  Rock on!  Totally kid friendly, party friendly, snack friendly and the perfect P.M.S. dessert.  I'm serious.  These recipes are not to be messed with.

If you notice these days each flavored Chex cereal box has 3 super fun recipes on the back!  Check them out!  There are so many different ones.

Chocolate Chex Caramel Crunch
prep time: 15min Start to Finish: 15min 16 Servings (1/2 cup each)

8 cups Chocolate Chex cereal
3/4 cup packed brown sugar
6 Tbsp. unsalted butter or margarine
3 Tbsp. light corn syrup
1/4 tsp. baking soda
1/4 cup white vanilla GF baking chips

1.  Into a large microwavable bowl, measure cereal; set aside.  Line cookie sheet with waxed paper.
2.  In 2-cup microwavable measuring cup microwave brown sugar, butter and corn syrup uncovered on high 1-2 minutes, stirring after 1 minute, until melted and smooth.  Stir in baking soda until dissolved.  Pour over cereal, stirring until evenly coated.  Microwave on high 3 minutes, stirring every minute.  Spread on cookie sheet.  Cool 10 minutes.  Break into bite-size pieces.
3.  In a small microwavable bowl, microwave vanilla baking chips uncovered on high about 1 minute and 30 seconds or until chips can be stirred smooth (bowl will be very hot).  Drizzle over snack.  Refrigerate until set.  Store in tightly covered container.

Chocolate Chex Marshmallow Clusters (OK, this one may actually take a LOT longer then 15 minutes) 16 Servings-1/2 cup each

6 cups chocolate Chex cereal
2 cups tiny GF (try Glutino and Snyder's) pretzel sticks (calls for twists, but GF those are hard to find) or regular shaped pretzels (calls for tiny pretzel fish shaped crackers, but I have yet to see those gluten-free)
1 jar marshmallow creme (Since most marshmallow cremes are not gluten-free and can sometimes be hard to find one, I suggest you make your own.  I found this great recipe on  It's a Whoopie Pie recipe, but the filling is a marshmallow creme recipe, just scroll down a little once you click on the link).   
1/2 cup M&M's

1.  Heat oven to 350 degrees.  Spray large roasting pan with cooking spray.  In very large bowl, mix cereal and pretzels.  Set aside.
2.  In a medium microwavable bowl, microwave marshmallow creme uncovered on high about 1 minute, stirring after 30 seconds, until creme is melted and can be stirred smooth.  Stir; pour over cereal mixture, stirring until evenly coated.  Spread in pan.
3.  Bake 8-10 minutes, stirring after 5 minutes, until coating just begins to turn very light golden brown.  Remove from oven; stir in M&M's.  Spread on waxed paper until cooled, about 15 minutes.  Break into clusters.  Store loosely covered.

Mayan Chocolate Chex Mix
prep time: 15min Start to Finish: 15min 16 Servings (1/2 cup each)

3 cups Corn Chex cereal
3 cups Chocolate Chex cereal
2 cups Cinnamon Chex cereal
1 cups whole cashews (make sure the packaging of your nuts does not say processed with wheat, or have what ingredients-sometimes these packages contain hidden gluten)
1/3 cup packed brown sugar
6 tbsp. butter or margarine
2 tbsp. light corn syrup
2 tsp. ground ancho chile pepper
1/4 tsp. ground red pepper (cayenne)
1 1/2 tsp. vanilla extract
1 cup GF dark chocolate chips

1.  In a large microwavable bowl mix cereals and cashews
2.  1 a 2-quart microwavable measuring cup, microwave brown sugar, butter, corn syrup, chili, red pepper uncovered on high about 1 1/2 minutes, stirring after 1 minute or until melted and smooth.  Stir in vanilla.  Pour over cereal mixture; stir until evenly coated.
3.  Microwave uncovered on high 5-6 minutes, stirring after each minute.  Spread on waxed paper or foil to cool.  Break into bite-size pieces; stir in chocolate chips.  Store in airtight container.
Tips: pecans can also be used in replace of cashews

Did you know? Dried ancho chile peppers are slightly fruity in flavor and the sweetest of the dried chiles.

For more recipes go to

Enjoy!! xoxo Julie

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