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Gluten-Free Chocolate CHEX Caramel Crunch


Makes 16 servings


Brown sugar and butter turn into caramelly goodness that surrounds Chocolate CHEX cereal for a scrumptious crunchy snack.


8 cups Chocolate CHEX cereal

3/4 cup packed brown sugar

3 tablespoons granulated sugar

6 tablespoons butter

2 teaspoons water

1/4 teaspoon baking soda

1/4 cup white vanilla baking chips



1.In large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper.

2.In 2-cup microwavable measuring cup, microwave brown sugar, granulated sugar, butter, and water uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal, stirring until evenly coated. Microwave uncovered on High 3 minutes, stirring every minute, until thoroughly glazed. Spread on cookie sheet. Cool 10 minutes. Break into bite-size pieces.

3.In small microwavable bowl, microwave white vanilla baking chips, uncovered, on High 30 to 60 seconds, or until chips can be stirred smooth (bowl will be hot). Place in resealable food-storage plastic bag; cut off small corner of bag. Squeeze bag to drizzle over snack mix. Refrigerate until set. Store in tightly covered container.



Instead of using waxed paper, you can spray the cookie sheet with cooking spray, or line with nonstick foil.

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.


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