| 3 | cups Corn Chex® cereal |
| 3 | cups Honey Nut Chex® cereal |
| 1 | tablespoon butter or margarine |
| 1/2 | cup peanut butter |
| 1/4 | cup brown sugar |
| 1/2 | cup gluten-free swirled milk chocolate and peanut butter morsels |
| 1. | In large microwavable bowl, mix cereals. Line cookie sheet with waxed paper or foil. |
| 2. | In 2-cup microwavable measuring cup, microwave butter, peanut butter and brown sugar on High about 1-2 minutes, stirring after 1 minute, until mixture is boiling. Pour over cereal, stirring until evenly coated. |
| 3. | Microwave uncovered on High 4 minutes, stirring and scraping bowl every minute. Microwave uncovered on High 2 more minutes, just until cereal begins to brown. Immediately stir in half of the chips; cool 5 minutes, stir in remaining chips. |
| 4. | 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. |
| If you can't find the swirled chips, you can use gluten-free peanut butter chips or semisweet chocolate chips. |