Monday, May 23, 2016

Cake Batter Bars-Gluten Free

I made these to take to school for our last day of class.  I had never tried the Vanilla Chex and they are great!
Cake Batter Bars-Gluten Free

5 cups Vanilla Chex
5 cups of marshmallows
4 tablespoons butter
1.5 teaspoons vanilla extract
1-2 teaspoons sprinkles

Heat a medium size sauce pan to medium low heat, add butter and let it slowly melt. When butter is mostly melted add in the marshmallows and stir them regularly.

When the butter and marshmallows are totally melted add the vanilla extract.

Grab a 9x13 pan (for thin bars, if you want thick bars use an 8x8 pan) and line with wax paper, lightly spray with cooking oil and set aside.

Add the cereal to the marshmallow mixture, stir well, and spread into the pan then top with sprinkles.
Place in the fridge and let the bars firm up.

When you are ready to cut turn them out onto a cutting board, removing the wax paper and cut into squares.

Store in an airtight container in the fridge.


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