Chex Holiday Cutouts Gluten Free Recipes

HOMEMADE GLUTEN FREE CHEX MIX RECIPE

Steps:

• Preheat oven to 250 degrees.
• Add the corn Chex, rice Chex, mixed nuts, pretzels, and bagel chips to a very large bowl. Mix to combine then set aside.
• Melt the butter in a small sauce pan over low heat or in the microwave in a microwave-safe bowl. Add the Worcestershire sauce, seasoned salt, garlic powder, and onion powder to the melted butter and whisk to combine.
• Pour the butter mixture over the Chex mix. Gently stir well until coat all of the Chex mix with the butter mixture.
• Split the Chex mix between two rimmed half-sheet pans and spread evenly on the pan. Bake for 1 hour, stirring every 15 minutes.
• When done, cool completely then store in an air-tight container.

GLUTEN-FREE CHEX MIX

Steps:

• Preheat oven to 250 degrees. Add Rice Chex, Corn Chex, O's cereal, and peanuts in a very large mixing bowl then set aside.
• Add butter to a medium sized bowl then microwave until melted, 50-60 seconds. Add worcestershire sauce plus seasonings then stir to combine. Pour butter mixture over cereal mixture then stir with a spatula to coat. Pour into an 11x17" or larger baking dish then bake for about an 1 hour, stirring every 15 minutes, or until cereal is golden brown. Stir in pretzels then cool and serve.

CHEX® HOLIDAY CUTOUTS

Steps:

• Butter 15x10x1-inch pan. Coarsely crush cereal. (To easily crush cereal, place in plastic bag or between sheets of waxed paper, and crush with rolling pin.)
• In large microwavable bowl, microwave marshmallows and butter uncovered on High 2 to 3 minutes, stirring each minute, until mixture is smooth. Stir in crushed cereal. Using buttered back of spoon or hands, press firmly in pan. Cool completely, about 15 minutes.
• Cut into shapes with 2 1/2- to 3-inch holiday cutters (such as Fourth of July flag or star, Halloween pumpkin or ghost, Christmas tree or snowman, Hanukkah dreidel or star, Easter egg or bunny, etc.). Decorate with frosting and candies.

BUTTERY GLUTEN-FREE RANCH CHEX® MIX

Steps:

• Preheat the oven to 250 degrees F (120 degrees C). Line 2 large baking sheets with parchment paper.
• Place butter in a microwave-safe bowl and melt in the microwave, about 1 minute.
• Mix rice cereal squares, cashews, pecans, pretzels, and cranberries together in a large bowl.
• Add parsley, dill, garlic powder, onion powder, chives, salt, and black pepper to the bowl with the melted butter. Toss with cereal mixture and spread onto the prepared baking sheets.
• Bake in the preheated oven for 1 hour. Sprinkle baking sheets evenly with Parmesan cheese and return to the oven; bake 15 minutes more.
• Serve immediately or store in a tightly sealed jar in the refrigerator for 1 week.