Sugar Cookie Chex Mix
- 6 cups Rice Chex Cereal
- 1/4 cup butter
- 1/3 cup granulated sugar
- 1 1/2 tsp water
- 2 tsp vanilla
- 1/4 cup powdered sugar
- 1 oz white baking chocolate (or 1/4 cup white vanilla baking chips)
- 1 to 2 tsp gluten-free colored edible glitter or sugar sprinkles
- In large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper or foil.
- In 2-cup microwavable measuring cup, microwave butter uncovered on High 30 seconds or until melted. Add granulated sugar and water; microwave uncovered on High 30 seconds or until mixture is heated and can be stirred smooth. Stir in vanilla. Pour over cereal, stirring until evenly coated.
- Microwave uncovered on High 4 minutes, stirring every minute, until thoroughly glazed. Sprinkle with powdered sugar; mix well.
- Spread on cookie sheet. In small microwavable bowl, microwave white chocolate uncovered on High 30 to 60 seconds, or until it can be stirred smooth. Place in small resealable food-storage plastic bag; cut off small corner of bag. Squeeze bag to drizzle white chocolate over snack mix; sprinkle with edible glitter. Cool until white chocolate is set, about 10 minutes.