Chex bars are super easy to make (like, only 6 pantry staple ingredients!) and lots of fun for kids with all the cute sprinkles on top. The best part about these is that they are super easy to turn into a gluten and dairy free treat if you have a child or friend with food allergies. Be sure to double check the sprinkles and all your ingredients to ensure they are gluten and dairy free and processed in a safe facility before using. These bars are allergy friendly, but they can be made with regular butter as well. Allergy friendly or not, these bars were so tasty they were hard not to hoard for myself!
For more gluten free and dairy free treats, you may also enjoy Chocolate Chex Mix, Oatmeal Chocolate Cookies, Chocolate Dirt Pudding or Apple Spice Cake. All great tasting allergy friendly recipes that anyone with allergies or not will enjoy.
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Funfetti Chex Bars (gluten and dairy free)
Ingredients
- 5 tablespoons Imperial dairy free margarine or regular butter if dairy is tolerated.
- 1 10 oz. package regular marshmallows
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 7 cups gluten free honey Chex cereal *see note
- 1/4 cup gluten and dairy free rainbow sprinkles *see note
Instructions
- Place butter (dairy free or regular) and marshmallows into a medium/large pot. Melt over medium-low heat while stirring frequently to prevent the marshmallows from scorching. Once the marshmallows have melted completely, remove from heat, then stir in vanilla extract and salt.
- Gently fold in cereal and most of the sprinkles, reserving enough to sprinkle over top of the bars. Note* some sprinkles melt easily, if desired you can sprinkle them on top instead of mixing the sprinkles into the warm marshmallow and cereal mixture.
- Evenly spread the cereal mixture into a greased 9 by 9-inch baking dish. Sprinkle the remaining sprinkles over top and allow to cool for several hours before cutting. Serve and enjoy!
Notes
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Ingredients needed for these Funfetti Chex bars: Marshmallows, rainbow sprinkles, vanilla extract, salt, Chex Honey cereal and dairy free butter.
Don’t you just love how simple these are?
Butter options:
If you only need to make these Chex bars gluten free and don’t have to worry about dairy allergies you can use regular butter in this recipe. But, for dairy free options my favorite so far is Imperial Margarine (in the stick form, not spread form) because it lasts for a while in the refrigerator and acts similar to regular butter without breaking the bank. Plant based “butter” sticks from Country Crock or Natures Basket are also good options to use.
Step 1: Place butter (dairy free or regular) and marshmallows into a medium/large pot. Melt over medium-low heat while stirring frequently to prevent the marshmallows from scorching. Once the marshmallows have melted completely, remove from heat, then stir in vanilla extract and salt.
Step 2: Gently fold in cereal and most of the sprinkles, reserving enough to sprinkle over top of the bars.
Note* some sprinkles melt easily, if desired you can sprinkle them on top instead of mixing the sprinkles into the warm marshmallow and cereal mixture.
Step 3: Evenly spread the cereal mixture into a greased 9 by 9-inch baking dish. Sprinkle the remaining sprinkles over top and allow to cool for several hours before cutting.
Note on using parchment paper instead of greasing the dish:
Parchment paper can be used to keep the bars from sticking to the bottom of the baking dish, but the bars can stick to the parchment and make it bothersome to peel the paper off of the bottoms of the bars if any marshmallow mixture settles to the bottom. I prefer to spray the parchment paper with cooking spray to keep the bars from sticking to the paper.
Final steps: Once the bars have cooled to touch, cut into squares then serve and enjoy!
Storage options:
These Chex bars keep well in an airtight container at room temperature for up to 5 days. To keep them fresh for longer, store them tightly wrapped or in an airtight container or zip-lock bag in the freezer for up to 3 months. These bars do become stale if left at room temperature for too long and are best if used up within the first 48 hours.
Feel free to pin or print this recipe using the icons in the recipe card, but please leave a comment and recipe rating in exchange. Thank you for your support! -Marilyn Stoltzfus Peight
