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Chex* Cookie Pizza (Gluten Free)

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  • Prep 10 min
  • Total 40 min
  • Servings 16
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Gluten-free Rice Chex* makes the crunchy cookie crust in a fun-to-eat dessert that kids can decorate.
Created Jun 7, 2011
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  • 4 cups (1 L) Rice Chex* cereal
  • 1/3 cup (75 mL) granulated sugar
  • 1/3 cup (75 mL) packed brown sugar
  • 1/3 cup (75 mL) peanut butter
  • 1/4 cup (50 mL) butter or margarine, softened
  • 1 tsp (5 mL) vanilla
  • 1 egg, beaten
  • 2 cups (500 mL) miniature marshmallows
  • 1/4 cup (50 mL) miniature semisweet chocolate chips
  • 2 tbsp (25 mL) coarsely chopped honey-roasted peanuts, if desired
  • Any gluten-free chewy fruit snacks


  • 1
    Heat oven to 375ºF. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet.
  • 2
    In large bowl, mix sugars, peanut butter, butter, vanilla and egg. Stir in crushed cereal. Spread in ungreased 12-inch pizza pan.
  • 3
    Bake 12 minutes. Sprinkle evenly with marshmallows to within 1 inch of edge. Bake 5 minutes longer or until marshmallows are light golden brown. Sprinkle chocolate chips, peanuts and fruit snack pieces over marshmallows to look like pizza toppings. Cool completely on cooling rack. Cut into 16 wedges. Store tightly covered.

Expert Tips

  • Tip 1
    COOKING GLUTEN FREE? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • Tip 2
    How-To: Spread this mixture easily by spraying the back of a large spoon with cooking spray, then press the mixture into the pan with the back of the spoon.
  • Tip 3
    Substitution: Go ahead and substitute some of your kids' favourite gluten-free treats. Use mini candy-coated chocolate baking bits instead of the mini chocolate chips for extra colour.

Nutrition Information

No nutrition information available for this recipe
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