| 6 | cups Apple Cinnamon Chex® cereal |
| 1 | cup dried banana chips |
| 1 | cup whole raw almonds |
| 1/4 | cup butter or margarine |
| 1/4 | cup packed brown sugar |
| 1/4 | cup honey |
| 1 | teaspoon ground ginger |
| 1 | cup unsweetened flaked coconut |
| 1/2 | cup dried mango or pineapple, cut-up |
| 1. | In large microwavable bowl, mix cereal, banana chips and almonds. |
| 2. | In 2-cup microwavable measuring cup, microwave butter, brown sugar, honey and ginger uncovered on High about 2 minutes, stirring after 1 minute, until mixture is boiling; stir. Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on High 4 minutes, stirring and scraping bowl every minute. Stir in coconut and pineapple; microwave uncovered on High about 1 minute or until cereal just begins to brown. |
| 3. | Spread on waxed paper or foil to cool. Store in airtight container. |
| Variation |
| For a more fruity taste, try adding a combination of dried mango and pineapple. |
| Cooking Gluten Free? |
| Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change. |