Pink Powder Puff Crunch (Gluten Free)

Name: Pink Powder Puff Crunch (Gluten Free)
Prep time: 15 min
Total time: 30 min
Yield: 24
Ingredients: 9 cups (2.25 L) Rice Chex* Cereal; 1 1/2 cups (375 mL) semisweet chocolate chips; 1/3 cup (75 mL) butter; 1 tsp (5 mL) vanilla; 1 1/2 cups (375 mL) icing sugar; 1 box (8-serving size) stawberry-flavoured gelatin

Save Recipe

Prep 15 min
Total 30 min
Servings 24

Save
Pinterest
Facebook
Email
Print

Ready to make?

Save
Share
Keep Screen On

Strawberry-flavoured gelatin makes this crunchy fun snack sparkly pink and flavourful.

May 15, 2012

Ingredients

9 cups (2.25 L) Rice Chex* Cereal
1 1/2 cups (375 mL) semisweet chocolate chips
1/3 cup (75 mL) butter
1 tsp (5 mL) vanilla
1 1/2 cups (375 mL) icing sugar
1 box (8-serving size) stawberry-flavoured gelatin

Steps

1

Measure cereal into large bowl.
2

In 1-quart microwaveable bowl, microwave chocolate chips and butter uncovered on High 1 minute. Stir; microwave 15 to 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour over cereal, stirring until evenly coated.
3

In 2-gallon large food-storage plastic bag, mix icing sugar and gelatin. Add cereal mixture. Seal bag and shake until well coated. Spread on waxed paper; cool about 15 minutes. Store in airtight container.

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
CAUTION: The bowl with the melted chocolate chips will be hot as it comes from the microwave, so handle it with pot holders.