5 cups gluten-free bite-sized crispy rice squares cereal
2 cups gluten-free thin pretzel sticks, broken in half
1/2 cup creamy peanut butter*
1 (11.5-ounce) package (1 1/2 cups) milk chocolate chips
1 cup powdered sugar
1 cup red and green candy-coated milk chocolate pieces
Gluten-free ice cream cones, if desired
Cover 2 baking sheets with waxed paper; set aside.
Combine cereal and pretzels in large bowl; set aside.
Place butter, peanut butter and chocolate chips in bowl. Microwave 45 seconds; stir. Continue microwaving 15-45 seconds or until butter and chocolate are melted. Stir until smooth.
Immediately pour chocolate mixture over cereal in bowl; stir until well coated. Spread mixture evenly in single layer on prepared baking sheets. Refrigerate 20 minutes to set.
Break into bite-sized pieces; divide mixture between 2 large resealable plastic food bags. Pour 1/2 cup powdered sugar into each bag; seal bags. Shake bags until mixture is well coated. Place 1/2 cup chocolate pieces in each bag; seal bags. Carefully shake to distribute chocolate pieces.
Spoon mixture into ice cream cones, if desired. Store mixture in resealable plastic food bags or container with tight-fitting lid in refrigerator up to 4 weeks.
*Substitute almond butter or hazelnut-chocolate spread.
- Add more powdered sugar after storage, if needed.
- For longer storage, freeze in container with tight-fitting lid or resealable plastic freezer bags up to 2 months.
Gluten-Free Flour Blend
: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking