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Pink Powder Puff Crunch (Gluten Free)

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  • Prep 15 min
  • Total 30 min
  • Servings 24
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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.

Nutrition Information

170 Calories, 6g Total Fat, 1g Protein, 27g Total Carbs, 17g Sugars

Nutrition Facts

Serving Size: 24 Servings (1/2 cup each)
Calories
170
Total Fat
6g
Saturated Fat
3 1/2g
Trans Fat
0g
Cholesterol
5mg
Sodium
140mg
Total Carbs
27g
Dietary Fiber
1g
Sugars
17g
Protein
1g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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