| 8 | cups Rice Chex® cereal |
| 1/2 | cup butter |
| 2 | tablespoons instant espresso coffee powder, granules or crystals |
| 1 | cup semisweet chocolate chips |
| 1 | cup powdered sugar |
| 1/2 | cup unsweetened baking cocoa |
| 4 | cups gluten-free pound cake pieces |
| 1 | cup mascarpone cheese |
| 1. | In large bowl, place cereal. In small microwavable bowl, microwave butter uncovered on High about 30 seconds or until melted. Stir in espresso; add chocolate chips. Microwave on High 30 seconds; stir. Continue microwaving and stirring until mixture is smooth. Pour chocolate mixture over cereal; toss until well coated. |
| 2. | In large resealable food-storage plastic bag, mix powdered sugar and cocoa. Add cereal mixture and pound cake pieces; shake until evenly coated. Serve in individual bowls or glasses. Top with dollops of mascarpone cheese. |
| Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change. | |