I made this gluten free and dairy free chocolate Chex mix to take to our Mommy and Me group for some of the little ones who suffer from food allergies. Selfishly, after tasting it I just wanted to keep it for myself because it turned out so yummy! The children especially loved the sprinkles and marshmallows in this Chex mix, and I loved how simple and quick it was to prepare.
When making allergy friendly foods, be sure to double check the labels to ensure the ingredients are gluten and dairy free, and that the product has been made in a safe facility (not processed with gluten or dairy products). I have also included a list of our favorite gluten and dairy free recipes for you below the recipe card.
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Gluten free and Dairy free Chocolate Covered Chex Mix
Ingredients
- 2 cups Cheerios (GF) *see note
- 2 1/2 cups Honey Nut Chex Cereal (GF) *see note
- 1 cup mini marshmallows
- 1 1/2 cups allergy friendly chocolate can use regular if only allergic to gluten.
- 1/2 tablespoon vegetable shortening
- 1/4 cup rainbow sprinkles (or sprinkles of your choice) check to ensure GF & DF
Instructions
- Combine Chex cereal, Cheerios and marshmallows in a medium sized mixing bowl.
- Melt chocolate and vegetable shortening in the microwave or on a double broiler with an inch or two of water underneath. Stir at 10-30 second intervals to keep the chocolate from burning.
- Pour the melted chocolate over the cereal and stir to combine, then transfer the coated cereal onto a 13 by 18-inch baking tray lined with parchment or wax paper. Sprinkle rainbow sprinkles over the Chex mix as desired.
- Allow the chocolate to set and harden for several hours before breaking it apart and serving or storing in an airtight container to serve later. Enjoy! Storage notes below.
Notes
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More allergy friendly recipes for you to try:
- Gluten free and Dairy free chocolate dirt pudding
- Gluten free and dairy free oatmeal cookies
- Gluten free and Dairy free apple spice cake
- Gluten free fried apples
- 3 ingredient Cherry Popsicles (GF & DF)
Ingredients needed for this chocolate coated Chex mix: Honey Nut Chex cereal (GF), mini marshmallows (naturally GF and DF, but double check facility), Cheerios cereal (GF), Allergy friendly chocolate chips and vegetable shortening.
Is the vegetable shortening necessary?
I found the vegetable shortening was necessary because the allergy friendly chocolate did not melt and smoothly on its own as regular chocolate chips do. If you only have a gluten allergy, you can use regular chocolate chips and skip adding the vegetable shortening if the chocolate seems thin enough without. Do not use butter when melting chocolate, because the water in the butter can cause the chocolate to seize.
Step 1: Combine Chex cereal, Cheerios and marshmallows in a medium sized mixing bowl.
Step 2: Melt chocolate and vegetable shortening in the microwave or on a double broiler with an inch or two of water underneath. Stir at 10-30 second intervals to keep the chocolate from burning.
My makeshift double broiler:
Because I don’t have a double broiler for melting chocolate, I like to use a small metal bowl that is fitted on top of a saucepan. As long as the bowl is heatproof and not touching the water underneath, it works splendidly!
Step 3: Pour the melted chocolate over the cereal and stir to combine, then transfer the coated cereal onto a 13 by 18-inch baking tray lined with parchment or wax paper. Sprinkle rainbow sprinkles over the Chex mix as desired.
Can I use other types of sprinkles?
Yes, you can use other sprinkles with various shapes and colors but be sure to double check the ingredients because some sprinkles contain wheat starch or are processed in an unsafe facility that also processes dairy and wheat products. You can also omit the sprinkles if you do not have any on hand or just prefer to keep the snack mix plain.
Final step: Allow the chocolate to set and cool for several hours (on a hot day you may wish to let it chill in the refrigerator). Break the chilled chocolate covered chex mix into smaller portions and serve immediately or store in an airtight container to keep the mix from becoming stale.
Storage Tips: For longer storage, you can try freezing the chocolate (have not tried it personally), but the chocolate may become altered in the freezer. I recommend keeping it at room temperature because it keeps well for up to 5-7 days.
Thank you for stopping by and feel free to pin or print this recipe using the icons in the recipe card, but please leave a comment and rating in exchange. Thank you for your support! -Marilyn Stoltzfus Peight
