Chex® Cookie Pizza
Recipe from Betty Crocker

Gluten-free Rice Chex® makes the crunchy cookie crust in a fun-to-eat dessert that kids can decorate.


Chex® Cookie Pizza

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Servings: 16 servings
Prep Time: 10 mins
Total Time: 40 mins
Related Categories: Cookies, Desserts
 
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Ingredients
  • 4  cups
    Rice Chex® cereal (gluten free)
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  • 1/3  cup
    granulated sugar
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  • 1/3  cup
    packed brown sugar
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  • 1/3  cup
    peanut butter
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  • 1/4  cup
    butter or margarine, softened
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  • 1  teaspoon
    vanilla
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  • 1 
    egg, beaten
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  • 2  cups
    miniature marshmallows
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  • 1/4  cup
    miniature semisweet chocolate chips
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  • 2  tablespoons
    coarsely chopped honey-roasted peanuts, if desired
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  • 1 or 2 
    rolls Betty Crocker® Fruit Roll-Ups® chewy fruit snack (any red variety), unwrapped, torn into pieces
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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, vanilla and egg. 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.
Nutrition information
Calories 160 (Calories from Fat 60); Total Fat 7g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 20mg; Sodium 115mg; Total Carbohydrate 22g (Dietary Fiber 0g, Sugars 15g); Protein 2g. Daily Values: Vitamin A 4%; Vitamin C 0%; Calcium 4%; Iron 10%. Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 0 Medium-Fat Meat. Carbohydrate Choices: 1 1/2. Percent Daily Values are based on a 2,000 calorie diet
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