Gluten Free Cookie Pizza

Gluten Free Cookie Pizza

8

"Chex® cereal makes the crunchy cookie crust in a fun-to-eat dessert that kids can decorate."

Ingredients

40 m {{adjustedServings}} servings 164 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 164 kcal
  • 8%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 23.2g
  • 7%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 126 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Heat oven to 375 degrees F. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet.
  2. In large bowl, mix sugars, peanut butter, butter, egg and vanilla. Stir in crushed cereal. Spread in ungreased 12-inch pizza pan.
  3. Bake 12 minutes. Sprinkle evenly with marshmallows to within 1 inch of edge. Bake 5 minutes longer or until marshmallows are light golden brown. Sprinkle chocolate chips, peanuts and fruit snack pieces over marshmallows to look like pizza toppings. Cool completely on cooling rack. Cut into 16 wedges. Store tightly covered.
Tips & Tricks

Footnotes

  • Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • How-To: Spread this mixture easily--just spray the back of a large spoon with cooking spray, then press the mixture into the pan with the back of the spoon.
  • 2009 (C) and (R)/(TM) of General Mills.
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Reviews

8
  1. 8 Ratings

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We had a lot of fun making this recipe, but we were disappointed with the outcome. The crust was overcooked even though I trimmed a minute off of the initial cooking time. The topping is extrem...

VERY good. could skip the fruit roll ups though. and i feel like it needs more of each of the toppings. but this was GREAT. made it at a family reunion and it was a HUGE hit!!

Made this recipe with a cream and fruit topping instead of candy and LOVED it. Whipped together a 7 oz. tub of marshmallow cream and a 10 oz. package of cream cheese for the topping, waiting to ...