Dessert: Gluten-Free Mexican Hot Chocolate-Cereal Bars

These Chex™ cereal treats deliver the sweet heat with Mexican hot chocolate flavors.

This recipe includes superfoods such as:

Cinnamon

Health benefits of Gluten-Free Mexican Hot Chocolate-Cereal Bars

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1/4 cup butter
1 bag (10 oz) large marshmallows or 4 cups miniature marshmallows
3 cups Chocolate Chex™ cereal
3 cups Vanilla Chex™ cereal
2 cups Cinnamon Chex™ cereal
1/2 teaspoon ground red pepper (cayenne)
1/4 cup semisweet chocolate chips

Instructions

Spray 13x9-inch pan with cooking spray.
In large microwavable bowl, microwave butter uncovered on High about 45 seconds or until melted. Add marshmallows; toss to coat. Microwave 1 to 1 1/2 minutes longer. Stir until marshmallows are completely melted and mixture is well blended.
Add cereals and red pepper; mix well. Using waxed paper or spatula sprayed with cooking spray, press mixture evenly in pan. Cool 15 minutes.
In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds. Stir until smooth. Spoon melted chocolate into resealable food-storage plastic bag. Cut small corner off bag, and pipe chocolate on top of bars. Refrigerate 5 to 10 minutes or until chocolate is set.
For bars, cut into 6 rows by 3 rows.

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