Chex Mix, And Chocolate Rice Krispie Treats: Gluten Free!

A couple of my friends, followers of this blog, have gluten/wheat sensitivities.

Though today's post is written with them in mind--and yes, these recipes are gluten-free--I don't want you to think that these recipes are only for people on a gluten-free diet.  They are simply recipes for yummy snacks that happen to be wheat- and gluten-free!

Today's Playlist

• "Level".......The Raconteurs
• "Lonely Boy".......Black Keys
• "Everybody Talks"........Neon Trees
• "Hypnotize"......The White Stripes
• "I And Love And You"......The Avett Brothers
• "Uprising".......Muse
• "No One Knows".....Queens Of The Stone Age
• "Kate"........Ben Folds Five
• "Hotel Yorba"........The White Stripes
• "Mr. Brightside".......The Killers

Chocolate/Peanut Butter Rice Krispie Treats

• 1/2 cup (1 stick) butter
• 2 cups sugar
• 1 cup milk
• 1/2 cup cocoa
• 1 cup peanut butter
• 1 tablespoon vanilla extract
• 8 cups rice krispies cereal

Gather your ingredients.

Line a 9 x 13-inch pan with aluminum foil.  Make sure the foil hangs over the edge, so it will be easy to lift out when the treats are set.

Lightly spread the foil with butter or spray with non-stick cooking spray (PAM).

In a large (6 quart) saucepan, bring butter, sugar, milk and cocoa to a rolling boil, stirring constantly.  Continue to stir for one minute after it begins to boil.

Remove pan from heat, and stir in the peanut butter......

...and vanilla.

Stir in the rice krispies.

Spread the mixture into the pan that you've already prepared.

Refrigerate for one hour, to set.

When they are set, grab the foil ends to lift out of the pan.

Cut into bars.

I had made these bars to take to a super bowl party, that's why they are in those little football-themed paper baking cups.

Looking at this picture reminds me of what a sad, sad game it was.  Sad for Patriots fans.  Hopefully, you'll enjoy your cookies in a happier atmosphere!

___________________________________________________________________

What was my favorite thing about Valentine's Day?  Was it these flowers?

Or was it this recipe for Chex Mix?

Chex Mix

• 13.8 oz box of Honey Nut Chex (approximately 9 cups)
• 1 cup small pretzels
• 1 cup white chocolate chips
• 1/2 cup peanut butter
• 4 tablespoons butter
• 2/3 cup confectioners' sugar
• 1/2 cup M & M's
• 1/4 cup candy sprinkles

Gather your ingredients.

Pour the Chex cereal into a large bowl.

Add the pretzels.  I used gluten-free pretzel sticks.

And as a disclaimer, I should add that you are looking at Erin's lovely manicured nails in that picture.  My nails are not that lovely.

Place the white chocolate chips, peanut butter and butter into a medium microwaveable bowl.  Heat, uncovered, on HIGH for one minute to one minute 30 seconds, stirring every 30 seconds, until all the chips have melted.

If you read my blog, you already know how I feel about store brand white chocolate chips.  DON'T USE THEM.  Use a good brand that will melt smoothly.

Pour the mixture over the cereal and pretzels.

Carefully stir to coat evenly.

Place the confectioners' sugar into a large (gallon-size) zip-lock bag.  Add half of the cereal mixture.

Zip the bag closed and shake the cereal and pretzels until they are coated with the sugar.

Like this.

Then spread the sugar-coated mixture onto a baking sheet to cool down (because they're still a bit warm and sticky from the peanut butter).

Add the M & M's to the large bowl.  Since it was Valentine's Day, I used pink and red M & M's.  

And also because it was Valentine's Day, I used confetti hearts.......

.....and red sprinkles.

Add the candy sprinkles to the large bowl.

Stir to combine.  By now your sugared cereal/pretzel mix has cooled down.  Mix that into the bowl as well.

Cover tightly to store.  I can't really tell you how long it will stay fresh.  It disappears too quickly for me to know the answer to that question.

Here I am two days later, and our Chex mix has already been devoured.

Enjoy!