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Gluten-Free Chex® Cookie Pizza
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Prep Time:
10 minutes
Total Time:
40 minutes
"Kids can decorate this fun dessert with a crunchy, gluten-free Rice Chex crust."
Ingredients:
  • 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
  • 1 egg, beaten
  • 2 cups miniature marshmallows
  • 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
Instructions:
  • Preheat the oven to 375°F. Crush the cereal by placing it in a resealable plastic bag and using a rolling pin or meat mallet.
  • Combine sugars, peanut butter, butter, vanilla, and egg in a large bowl. Mix well, then stir in the crushed cereal. Spread the mixture evenly on an ungreased 12-inch pizza pan.
  • Bake for 12 minutes, then evenly sprinkle marshmallows within 1 inch of the edge. Bake for an additional 5 minutes or until marshmallows are light golden brown. Sprinkle chocolate chips, peanuts, and fruit snack pieces over marshmallows to resemble pizza toppings. Cool thoroughly on a rack, cut into 16 wedges, and store tightly covered.

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