Directions

Measure Rice Chex® cereal in a large microwaveable bowl. Line a cookie sheet with waxed paper or foil.

In a 2-cup microwavable measuring cup, microwave butter uncovered on High for 30 seconds or until melted. Add sugar and corn syrup; microwave uncovered on High for 30 seconds until mixture is heated and can be stirred smooth. Stir in vanilla. Pour over Rice Chex® cereal, stirring until evenly coated.

Microwave uncovered on High for 2 minutes, stirring after 1 minute. Sprinkle with powdered sugar; mix well.

Spread on waxed paper or foil. Microwave white chocolate on High for 30 seconds or until it can be stirred smooth; drizzle over top; sprinkle with edible glitter or colored candies.

TIPS

Cooking gluten free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

For an easy and even way to apply the powdered sugar, pour sugar into a large freezer zip-type bag. After removing the cooked snack mix from the microwave, let stand in a bowl for 1 to 2 minutes to cool, then pour into bag and shake.

© 2012 General Mills

Directions

In a large bowl, mix Chex® cereals and almonds. Line cookie sheet with waxed paper or foil.

In a 2-cup measure, beat egg white with a fork. Mix sugar, salt and spices together in a small bowl. Pour egg white over Chex® cereal; sprinkle with sugar-spice mixture.

Microwave on High for 3 to 4 minutes, stirring after every minute until Chex® cereal and nuts are browned and sound crisp when stirred with spoon. Pour onto waxed paper to cool. Store tightly covered.

TIPS

Cooking gluten free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

The egg white coats the Chex® cereal and helps the spices stick to the Chex® cereal and nuts, just like in the oven-baked version. Be sure to use a pasteurized egg white.

If you don't have pumpkin pie spice or apple pie spice, just mix 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground cloves together. Add to sugar before sprinkling over Chex® cereal and nuts.

© 2012 General Mills

Directions

In a large microwavable bowl, mix Chex® cereals and nuts. Set aside. Line cookie sheet with waxed paper or foil.

In a 2-cup microwavable measuring cup, microwave butter on High until melted, for 20 to 30 seconds. Stir in nut spread, condensed milk and corn syrup. Microwave on High for 30 seconds or until mixture is boiling; stir and pour over Chex® cereal and nuts.

Microwave on High for 3 to 4 minutes, stirring after every minute. Remove bowl from microwave; let mixture stand on counter for 1 to 2 minutes. Stir in coconut and chips. Pour out onto waxed paper to cool.

TIPS

Cooking gluten free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

© 2012 General Mills

Directions

Mix Chex® cereals in a large microwaveable bowl. Line cookie sheet with foil or waxed paper.

In a microwavable bowl, microwave white vanilla baking chips uncovered on High for about 1 minute, 30 seconds, stirring every 30 seconds, until chips can be stirred smooth. Stir in half the crushed peppermint candy.

Pour over Rice Chex® cereal; toss to evenly coat. Spread mixture in a single layer on the cookie sheet. Immediately sprinkle with remaining candy.

Melt dark chocolate chips in the microwave on High for 50 to 60 seconds or until chips can be stirred smooth; drizzle over top. Let stand in the refrigerator until set, for about 5 minutes. Gently break into clusters. Store in an airtight container.

TIPS

Cooking gluten free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

How-To: For easy drizzling, spoon the melted chips into a small food-storage bag. Snip off one tiny bottom corner and squeeze the melted chips over the Chex® cereal mixture.

You can use semisweet or milk chocolate chips in place of the dark chocolate chips if you prefer.

© 2012 General Mills

Directions

In a large microwavable bowl, mix Chex® cereals. Line a cookie sheet with waxed paper or foil.

In a 2-cup microwavable measuring cup, microwave butter, peanut butter and brown sugar on High for about 1-2 minutes, stirring after 1 minute, until mixture is boiling. Pour over Chex® cereal, stirring until evenly coated.

Microwave uncovered on High for 4 minutes, stirring and scraping bowl every minute. Microwave uncovered on High for 2 more minutes, just until Chex® cereal begins to brown. Immediately stir in half of the chips; cool for 5 minutes, stir in remaining chips.

Spread on waxed paper or foil to cool. Store in an airtight container.

TIPS

Cooking gluten free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

If you can't find the swirled chips, you can use gluten free peanut butter chips or semisweet chocolate chips.

© 2012 General Mills

Directions

In a large microwavable bowl, mix Chex® cereals and oats; set aside. Line cookie sheet with waxed paper or foil.

In a 2-cup microwavable measuring cup, microwave butter uncovered on High for 30 seconds or until melted. Add brown sugar, corn syrup and cinnamon. Microwave uncovered on High for 30 seconds, until mixture is boiling. Stir in vanilla. Pour over Chex® cereal and oats, stirring until evenly coated.

Microwave uncovered on High for 3 minutes, stirring every minute. Stir in raisins. Microwave for 1 minute longer. Spread on waxed paper or foil to cool. Store in a tightly covered container.

TIPS

Cooking gluten free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

© 2012 General Mills

Directions

In a large microwavable bowl, mix Chex® cereals and peanuts. Line cookie sheet with waxed paper or foil.

Microwave butter on High until melted, for about 30 seconds; stir and add peanut butter and brown sugar. Microwave for about 30 seconds or until boiling. Pour over Chex® cereal.

Microwave on High for 3 to 4 minutes, stirring every minute, until browned. Spread on a waxed paper- or foil-lined baking sheet.

In a small bowl, melt peanut butter chips on High for 30 seconds to 1 minute. Stir and drizzle over top.

TIPS

Cooking gluten free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

For an easy way to drizzle topping, pour melted chips into zip-type bag. Snip tiny corner from bag and drizzle away!

© 2012 General Mills

Directions

Measure Rice Chex® cereal and almonds in a large microwaveable bowl. Line cookie sheet with waxed paper or foil.

In a 2-cup microwavable measuring cup, microwave butter uncovered on High for 30 seconds or until melted. Add sugar and corn syrup; microwave uncovered on High for 30 seconds, or until mixture can be stirred smooth. Stir in vanilla. Pour over Rice Chex® cereal and almonds, stirring until evenly coated.

Microwave uncovered on High for 2 minutes, stirring every minute. Microwave 1 minute longer. Spread on waxed paper or foil.

In a small microwavable bowl, stir cornstarch and water; stir into jam. Microwave jam mixture uncovered on High for about 30 seconds or until boiling; microwave another 30 seconds; stir and drizzle over Rice Chex® cereal mix. Refrigerate until set, for about 5 minutes. Store loosely covered.

TIPS

Cooking gluten free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

The cornstarch helps thicken and set the raspberry jam in just a few minutes.

© 2012 General Mills

Directions

In a large microwaveable bowl, mix Chex® cereals and nuts. Line cookie sheet with waxed paper or foil.

In a 2-cup microwavable measuring cup, microwave butter until melted. Stir in brown sugar, molasses and spices, uncovered, on High for about 30 seconds to 1 minute, until mixture is boiling; stir. Pour over Chex® cereals and nuts until evenly coated.

Microwave uncovered on High for 3 to 4 minutes, stirring and scraping bowl every minute, or until Chex® cereal just begins to brown. Spread on waxed paper to cool for about 5 minutes. Stir in cinnamon candies. Store in an airtight container.

TIP

If you can't find Apple Cinnamon Chex® in your area, you can use Cinnamon Chex® instead.

© 2012 General Mills

Directions

In a large microwavable bowl, mix Chex® cereals and oats; set aside. Line cookie sheet with waxed paper or foil.

In a 2-cup microwavable measuring cup, microwave butter uncovered on High for 30 seconds or until melted. Add brown sugar and corn syrup. Microwave uncovered on High for 30 seconds, until mixture is boiling. Stir in vanilla. Pour over Chex® cereal and oats, stirring until evenly coated.

Microwave uncovered on High for 3 minutes, stirring every minute. Stir in dates. Microwave for 1 minute longer. Spread on waxed paper or foil to cool. Store in a tightly covered container.

TIP

It's easy to use the chopped dates, but if you have whole pitted dates, you can use those too. Just snip into small pieces with a kitchen shears.

© 2012 General Mills

Directions

In a large microwavable bowl, measure Chex® cereal. Set aside. Line cookie sheet with waxed paper.

In a medium microwavable bowl, microwave mint chips uncovered on Medium (50%) for about 1 minute, stir. Microwave an additional 15 seconds at a time, until chocolate is mostly melted and can be stirred smooth. Pour over Chex® cereal, evenly coating pieces.

Microwave uncovered on High for 3 minutes, stirring every minute. Spread on waxed paper; cool for 5 minutes. Stir in candies. Store tightly covered.

TIP

Cooking gluten free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

© 2012 General Mills

Directions

In a large microwavable bowl, measure Chocolate Chex® cereal. Set aside. Line cookie sheet with waxed paper or foil.

In a 2-cup microwavable measure, microwave butter on High until melted, for about 30 seconds. Stir in corn syrup, cocoa and condensed milk. Microwave on High until heated, for about 30 seconds; stir. Pour over Chocolate Chex® cereal, stirring until evenly coated.

Microwave uncovered on High for 3 to 4 minutes, stirring every minute, until mixture is baked. Let stand on counter for 2 minutes. Stir in coconut and milk chips. Spread on waxed paper to cool. Break into clusters. Store tightly covered.

TIPS

Cooking gluten free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Letting the snack mix set on the counter a few minutes before adding the milk chips prevents them from melting into the mix.

© 2012 General Mills

Directions

In a large microwaveable bowl, measure Chex® cereals and popcorn. Line cookie sheet with waxed paper or foil.

In a 2-cup microwavable measure, microwave butter on High for 30 seconds, or until melted. Stir in brown sugar, syrup and condensed milk. Microwave on High for 30 seconds or until mixture is boiling; stir and pour over Chex® cereal-popcorn mixture.

Microwave on High for 3 minutes, stirring every minute. Spread on waxed paper. Cool for 5 minutes. Store in an airtight container.

TIPS

Cooking gluten free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

© 2012 General Mills

Directions

Measure Chocolate Chex® cereal in a large microwaveable bowl. Line cookie sheet with waxed paper or foil.

In a 2-cup microwaveable measure, microwave butter on High for 30 seconds or until melted; stir in corn syrup and cocoa. Microwave on High for 30 seconds or until mixture is boiling. Pour over Chocolate Chex® cereal until coated.

Microwave on High for about 3 minutes, stirring every minute. Stir in dried cherries. Pour onto a waxed-paper or foil-lined pan.   

Microwave white chocolate or chips on High for about 30 seconds to 1 minute, until they can be stirred smooth. Pour into a small zip-type bag, snip tiny corner and drizzle over top. Store tightly covered. 

TIPS

Cooking gluten free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Berry blend is a premium variety of dried blueberries, raspberries, cranberries and cherries. The bright color and flavor of these fruits is perfect in this snack mix. If you can't find it, substitute dried cherries or cranberries.

© 2012 General Mills

Directions

In a large bowl, mix Rice Chex® cereal, pretzels and nuts. Line a cookie sheet with waxed paper or foil.

Microwave candy coating in a microwaveable bowl for 60 to 90 seconds, stirring after 1 minute. Pour over Rice Chex® cereal mixture, stirring until evenly coated. Pour out onto waxed paper-lined pan. Cool slightly.

In a microwavable bowl, microwave chocolate chips uncovered on High for about 1 minute; stir until smooth. Drizzle chocolate over snack. Let stand about 5 minutes or until chocolate is set. Break into clusters. Store in an airtight container.

TIPS

Cooking gluten free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Fill cellophane bags with this extra-special mix, and tie with holiday ribbons for gift giving. Any type of nut can be used in place of the macadamia nuts.

For an easy, quick way to drizzle chocolate, pour melted chocolate into zip-type bag; snip a tiny corner and drizzle away!

© 2012 General Mills

Directions

Heat oven to 375°F. Line cookie sheets with parchment paper; set aside.

Combine all sugar mixture ingredients in a shallow dish; set aside.

Beat brown sugar and butter in a medium bowl at medium speed until creamy. Add egg and vanilla, beating until well mixed. Add all remaining cookie ingredients, beating at low speed. Set aside 3 tablespoons of dough.

Shape remaining dough into 24 balls; place 2 inches apart onto prepared cookie sheets. Make a 1/2-inch indentation in center of each cookie with back of measuring spoon or handle of wooden spoon. 

Place dulce de leche in a resealable plastic food bag; snip off small corner of bag. Squeeze dulce de leche into each indentation until level with top of cookie.

Divide reserved 3 tablespoons of dough into 24 pieces. Cover dulce de leche on each cookie with piece of dough, smoothing to seal.

Bake for 9 to 11 minutes or until edges are lightly browned. Let stand on cookie sheet for 1 minute. Remove to a cooling rack; let cool for 5 minutes. Dip warm cookies into sugar mixture.

TIPS

Dip handle of the wooden spoon in flour, if necessary, to prevent sticking when making indentations.

Dulce de leche can be found in the Hispanic section of the supermarket or near sweetened condensed milk in the baking aisle.

Directions

Combine shortening, granulated sugar and brown sugar in large bowl; beat at medium speed until well blended. Add milk. Beat in eggs, one at a time. Add vanilla.

Combine flour, baking soda, cream of tartar and salt in separate large bowl. Mix into shortening mixture until well blended. Chill 1 hour.

Heat oven to 350°F

Roll out 1⁄3 of dough at a time to about 1⁄4-inch thickness on floured surface. Cut out with cookie cutters. Place 2 inches apart on ungreased baking sheets. Sprinkle with colored sugars and decors or leave plain and frost when cooled.

Bake 6 to 8 minutes or until edges of cookies are slightly golden. Remove immediately to cooling rack.

Buttery Cream Frosting

Combine powdered sugar, shortening and vanilla in bowl of electric mixer; slowly blend in milk to reach desired consistency. 

Beat on high speed for 5 minutes or until smooth and creamy. Tint frosting with food coloring, if desired.

TIPS

Spread a thin layer of frosting on cookies and decorate with sparkling sugars or sprinkles while frosting is still wet to ensure the decorations stay in place. If you're planning to pipe on frosting decorations, make sure to allow the base coat of frosting, and then each addition layer, to dry completely before adding another.