Ingredients
6
cups Rice Chex™ cereal
1
bag (11 oz) white vanilla baking chips (about 2 cups)
1/3
cup coarsely crushed gluten-free peppermint candy canes or coarsely crushed unwrapped peppermint candies
Preparation
Line large rimmed cookie sheet with waxed paper. In large bowl, add cereal.
In small microwavable bowl, microwave chips uncovered on Medium (50%) 1 1/2 to 2 1/2 minutes, stirring after a minute, until chips are melted and smooth. Stir in half of the crushed peppermint candy.
Pour over cereal, mixing to coat. Spread mixture in single layer on cookie sheet, separating any larger clumps. Immediately sprinkle with remaining candy. Refrigerate until set, about 15 minutes. Gently break up coated cereal.
