Good gluten free snacks are not easy to find but this quick recipe will knock your socks off.
I love playing with rice krispie recipes but this one takes the cake. As always, feel free to change it up and add any type of nuts or dried fruit your may have on hand.
6 cups puff rice cereal
2 TPS Light butter spread
2/3 cups dry cranberries
1/3 cup pumpkin seeds with out shells
2 tbs spicy peanut blend ( I get this at the Vietnamese market and it has spicy chillies and cardamon)
In a large pot slowly melt the butter and add marshmallows. Keep the flame low and watch the mixture melt carefully. Once it is completely melted turn the flame off. Add half the rice and stir to coat. Add the the topping and the rest of the puffed rice and continue to stir slowly until everything is evenly coated. Be careful not to crush the rice while stirring.
Spray a 9″ by 12″ high sided baking tray. Pour the mixture in and press it down evenly. Let the mixture firm up at room temp for an hour and then cut into squares.
Pecans and syrup
Peanut butter instead of butter
Sprinkles for color
Chocolate chips and dry cherries