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Gluten Free Cookie Pizza

By: Chex® Cereal  
"Chex® cereal makes the crunchy cookie crust in a fun-to-eat dessert that kids can decorate."

Rating: This weblink has been rated 1 time with an average star rating of 2.0 Read Reviews (1)

Rate/Review | 111 people have saved this

Prep Time:
10 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 16 servings
 

Ingredients

  • 4 cups Rice Chex®, Corn Chex®, Chocolate Chex®, Honey Nut Chex® or Cinnamon Chex® cereal
  • 1/3 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 1/3 cup peanut butter
  • 1/4 cup butter or margarine, softened
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 2 cups miniature marshmallows
  • 1/4 cup miniature semisweet chocolate chips
  • 2 tablespoons honey roasted peanuts
  • 1 Betty Crocker® Fruit Roll-Ups® chewy fruit snack (any red variety), torn into pieces

Directions

  1. Heat oven to 375 degrees F. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet.
  2. In large bowl, mix sugars, peanut butter, butter, egg and vanilla. Stir in crushed cereal. Spread in ungreased 12-inch pizza pan.
  3. Bake 12 minutes. Sprinkle evenly with marshmallows to within 1 inch of edge. Bake 5 minutes longer or until marshmallows are light golden brown. Sprinkle chocolate chips, peanuts and fruit snack pieces over marshmallows to look like pizza toppings. Cool completely on cooling rack. Cut into 16 wedges. Store tightly covered.

Footnotes

  • Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • How-To: Spread this mixture easily--just spray the back of a large spoon with cooking spray, then press the mixture into the pan with the back of the spoon.
  • 2009 © and ®/™ of General Mills.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 171 | Total Fat: 7.2g | Cholesterol: 21mg

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The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 22, 2009 by KELLY4ME 
We had a lot of fun making this recipe, but we were disappointed with the outcome. The crust... MORE

 
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