Ingredients

The following ingredients have 14 Servings
  • 6 c. Rice Chex™ cereal
  • 1/4 c. butter
  • 1/3 c. granulated sugar
  • 1 1/2 tsp water
  • 2 tsp vanilla
  • 1/4 c. powdered sugar
  • 1/4 c. white vanilla baking chips
  • 1to 2 teaspoons gluten-free colored edible glitter or sugar sprinkles

Instruction

  • In large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper or foil.
  • In 2-cup microwavable measuring cup, microwave butter uncovered on High 30 seconds or until melted. Add granulated sugar and water; microwave uncovered on High 30 seconds or until mixture is heated and can be stirred smooth. Stir in vanilla. Pour over cereal, stirring until evenly coated.
  • Microwave uncovered on High 4 minutes, stirring every minute, until thoroughly glazed. Sprinkle with powdered sugar; mix well.
  • Spread on cookie sheet. In small microwavable bowl, microwave white chocolate uncovered on High 30 to 60 seconds, or until it can be stirred smooth. Place in small resealable food-storage plastic bag; cut off small corner of bag. Squeeze bag to drizzle white chocolate over snack mix; sprinkle with edible glitter. Cool until white chocolate is set, about 10 minutes.