Best Gluten Free Chex Brittle Recipes

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.

GLUTEN-FREE CHEX® CEREAL TREAT BARS

Steps:

• Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.
• In large microwavable bowl, microwave butter uncovered on High about 45 seconds or until melted. Add marshmallows; toss to coat. Microwave 1 to 1 1/2 minutes longer. Stir until marshmallows are completely melted and mixture is well blended.
• Add cereal; mix well. Using waxed paper or spatula sprayed with cooking spray, press mixture evenly into baking dish. Cool 15 minutes. For bars, cut into 6 rows by 3 rows.

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.

GLUTEN FREE CHEX MIX

Steps:

• Preheat the oven to 350F and line a large baking sheet with parchment paper; set aside.
• Add the melted butter, brown sugar, and vanilla to a large mixing bowl. Mix until combined.
• Add the gluten free Chex cereal and gluten free pretzel twists. Toss to combine.
• Transfer the mixture to the parchment lined baking sheet and spread it into a single layer. Bake for 10 minutes, then stir the mixture.
• Return the pan to the oven and bake for another 10 minutes.Allow the mix to cool to room temperature and then break it into bite size pieces.
• Add the Reese's Pieces, chocolate chips, and Reese's Cups and toss to combine.

GLUTEN-FREE CHEX® SCHOOL FUEL

Steps:

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

GLUTEN-FREE CHEX® BLOOMING ONIONS WITH BACON CHIPOTLE DIP

Steps:

• Mix Dip ingredients in small bowl. Cover and refrigerate until ready to serve.
• Crush cereals. In large bowl, mix crushed cereals, baking mix, salt and spices. In another large bowl, beat milk and eggs with whisk.
• Cut 1/2 inch off pointed end of onion; peel onion, leaving bottom stem. Cut 1-inch diameter core out of middle of onion. Using very sharp, large knife, cut through center of onion to about three-fourths of the way down. Turn the onion 90 degrees and cut it again in an X across the first cut. Keep cutting the sections in half, very carefully until the onion has been cut 16 times. Do not cut down to the bottom of the onion. Spread the "petals" of the onion apart. Coat onion with cereal mixture, separating petals and sprinkling dry coating between them. Dip onion into egg mixture, then into cereal mixture again. This double-dipping ensures a well-coated onion; some of the coating will wash off when frying the onion.
• Repeat step 3 with remaining onion, cereal mixture and egg mixture.
• In deep fat fryer or heavy saucepan, place enough oil to just cover onion. Heat oil to 350°F. Using slotted spoon, slowly place 1 coated onion at a time into hot oil. Adjust heat to keep oil at 350°F. Fry 3 minutes; turn onion with slotted spoon. Fry 3 to 4 minutes longer or until onion is golden brown. Remove with slotted spoon; drain on paper towels. Serve hot with dip.

CHEX BRITTLE

Steps:

• Preheat the oven to 325 degrees. Spray two large baking pans.
• In a large bowl, combine all the ingredients, stirring well until completely coated. Spread in a single layer on the baking pans.
• Bake for 12 minutes. Spread on waxed paper to cool, about 15 minutes.
• Break into pieces and store in an air-tight container.

GLUTEN-FREE CHEX® CARAMEL CORN

Steps:

• Remove and discard unpopped kernels from popped popcorn. In large microwavable bowl, mix cereal, popcorn and peanuts; set aside.
• In medium microwavable bowl, microwave butter, brown sugar, corn syrup and vanilla uncovered on High about 2 minutes or until mixture is boiling, stirring after 1 minute. Pour over cereal mixture, stirring until evenly coated.
• Microwave uncovered on High 5 to 6 minutes, stirring and scraping bowl after every minute. Spread on waxed paper to cool, about 15 minutes, stirring occasionally to break up. Store in airtight container.