Looking for a gluten free dessert that is easy and a definite kid-pleaser? Tired of people asking if they can just make your Rice Krispie Treats? Well, give them this recipe instead!
These Sticky Corn Chex Clusters are fun to make with your kids, and they come together in about 15 minutes. What can be better than that? You can also tailor them to be fun for holidays by simply adding sprinkles on top before the cool completely. One of my kids also suggested drizzling some white chocolate over them. I thought that was a great idea too! Options are endless!
Sticky Corn Chex Clusters
Equipment
- 1 medium sauce pan
- 1 large bowl
- parchment paper
- spoon, cookie scoop
Ingredients
- 1 stick butter
- 1 C brown sugar
- 15 large marshmellows
- 7 C Corn Chex
Instructions
- In a large bowl, pour the corn Chex. Set aside. Place a large piece of parchment paper on the counter for your treats to cool on.
- In a medium sauce pan, melt butter until it is half way melted, then add brown sugar and stir. Your butter should quickly finish melting. When it is almost all the way melted, add the marshmellows.
- Keep stirring until the marshmellows are fully melted and sauce ingredients are all blended. Do not boil! As soon as they are all melted it is ready.
- Immediately pour onto the corn Chex in your large bowl and stir well to coat. This will take a minute or two because this is a sticky sauce, but stir quickly so that it doesn't start to set before you are able to scoop it onto clusters.
- Using a large cookie scoop(I use pampered chef size large), quickly scoop your Chex mixture onto parchment paper in clusters. This is a bit of a sticky process due to the marshmellows, but only takes a few minutes.
- Let them cool completely so they will stick together. This takes about 7-10 minutes. Store in a zip lock baggie on the counter for 2-3 days. We never have any left after 1 day, so storing them usually isn't a problem.😁
I hope that you will enjoy making this slightly addicting dessert with your kids(okay it’s actually super addicting-but that’s the way I like my desserts!). This dessert is always a hit when I bring it to holiday parties too.
Happy Cooking!
Emma
