In between finishing up the massive iPhone Photo Book Project, and starting on last summer's vacation archives, I'm sharing part two of my Chex Mix recipe book! In my opinion, Chex Mix is the perfect party snack, especially for large summer gatherings (hello fourth of July!). My second recipe installment is a gluten-free concoction, and rather delicious if I do say so myself.

Disclaimer: I'm not gluten-free, but I looked for ingredients specifically labeled as such. The only exception was the Mini M&Ms. They don't sport the gluten-free emblem, but many folks on the internet claimed plain m&ms were safe. Internet people are never wrong, am I right? But seriously, the overall consensus was yes; they are fine for gluten-free foodies. If you are not 100% sure on including them, substitute for your favorite gluten-free chocolate candy. Chocolate chips would be a good idea, too!

Ingredients

One bag of Snyders Gluten Free Mini Pretzels (taste just like the ones with gluten!)

One box of Rice Chex cereal

One packet of Hidden Valley Ranch Dressing

One stick of butter (1/2 cup)

One box of Annie's Gluten Free Bunny Tails

One bag of Tate's Bake Shop Gluten Free Chocolate Chip Cookies, crumbled

One cup of plain M&Ms (I always prefer mini, because they are cute)

Directions

Preheat the oven to 250 degrees. While the oven is warming up, combine the Rice Chex, Bunny Tails, and Pretzels in a large roasting pan. If you are taking the mix to an event, you could bake in a foil container and save yourself a dish to wash.

In the microwave, melt the butter and then stir in the ranch dressing packet. I like to microwave butter in this container. After way too many overheating butter explosions, I started using a mug with a lid and ventilation hole.

In the roasting pan, pour the ranch/butter mix over the Rice Chex, Bunny Tails, and Pretzels. Stir everything together with a rubber spatula and place the pan in the oven. Cook in for one hour, and stir the mix every fifteen minutes for even garlic butter distribution.

Once done, take the mix out of the oven and immediately add the cup of M&Ms and Tate's Bake Shop Cookie Crumbles. Mix everything and taste test to your heart's content.

If you are interested in creating a recipe book, let me know!

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