My Sweet Marie

Gluten-Free Chex Bars (No Bake)

Posted on: June 23, 2013


  •      4   cups Cinnamon Chex® or Rice Chex® cereal
  •      2/3  cup chopped dried apples
  •      1/2  cup sliced almonds
  •      1/2  cup sweetened dried cranberries
  •      1 tbsp. butter or marg or cocnut oil
  •      1/2 cup corn syrup  or maple syrup or honey
  •      1/4 cup brown sugar


  1. Line bottom and sides of 8-inch square pan with foil. Spray foil with cooking spray. In large bowl, mix cereal, apples, almonds and cranberries; set aside.
  2. In 1-quart saucepan, heat butter,  syrup or honey and brown sugar over medium-high heat, stirring constantly, until sugar is dissolved and mixture comes to a boil. Boil 2 minutes, stirring constantly, until slightly thickened.
  3. Pour over cereal mixture in bowl; stir until evenly coated. Using buttered back of spoon, press mixture firmly in pan. Refrigerate 1 hour or until firm enough to cut.
  4. For bars, cut into 4 rows by 4 rows. Store covered at room temperature up to 1 week.
  5.  Enjoy!

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