| 9 | cups Rice Chex® cereal |
| 1 1/4 | cups white vanilla baking chips |
| 1/4 | cup butter or margarine |
| 4 | teaspoons grated lemon peel |
| 2 | tablespoons fresh lemon juice |
| 2 | cups powdered sugar |
| 1. | Into large bowl, measure cereal; set aside. |
| 2. | In 1-quart microwavable bowl, microwave chips, butter, lemon peel and juice uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag. |
| 3. | Add powdered sugar. Seal bag; gently shake until well coated. Spread on waxed paper or foil to cool. Store in airtight container. |
| Cooking Gluten Free? |
| Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change. |
| Variation |
| Give it a try! Vary this mix by stirring in chopped dried tropical fruits, coconut or macadamia nuts after coating the cereal mixture with powdered sugar. |