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Wednesday, September 15, 2010
Chex® Gluten-Free Cookie Pizza
This sounds like a really fun dessert to make with my nieces. I am sure they would love putting it all together and then devouring it when it is ready. They are three and have the biggest sweet tooth (teeth?!). They are also gluten-free, dairy-free, and egg-free so I would probably use egg replacer or flax meal in this recipe instead of eggs. I would also leave out the Betty Crocker® Fruit Roll-Ups, because I am sure my orthodontist would freak out if he saw me eating things like that!


4 cups Rice Chex® cereal (gluten free)
1/3 cup granulated sugar
1/3 cup packed brown sugar
1/3 cup peanut butter
1/4 cup butter or margarine, softened
1 teaspoon vanilla make sure this is GF
1 egg, beaten
2 cups miniature marshmallows make sure this is GF
1/4 cup miniature semisweet chocolate chips
2 tablespoons coarsely chopped honey-roasted peanuts, if desired
1 or 2 rolls Betty Crocker® Fruit Roll-Ups® chewy fruit snack (any red variety), unwrapped, torn into pieces

1. Heat oven to 375°F. 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.

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Anonymous Anonymous said...
Blogger Unknown said...

I am going to see my nieces next weekend, so hopefully we will have a project day and make these pizzas!

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