8 cups (2 L) Rice Chex* Cereal
1 cup (250 mL) shredded coconut, if desired
1 cup (250 mL) dried banana chips
1 cup (250 mL) dried tropical fruit mix
1/2 cup (125 mL) macadamia nuts
3 tbsp (45 mL) butter or margarine
1/4 cup (50 mL) packed brown sugar
1/4 cup (50 mL) frozen (thawed) pineapple or orange juice concentrate
COOKING GLUTEN FREE?: Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Success: Pack the brown sugar firmly enough so that it holds the shape of the measuring cup when you tap it out.
Variation: Pecans or almonds are a nice alternative to the macadamia nuts.
OVEN DIRECTIONS: Heat oven to 300F. In ungreased large roasting pan, mix cereal, coconut, banana chips, tropical fruit mix and nuts. In 1-quart saucepan, heat butter, brown sugar and pineapple juice concentrate over medium heat until hot. Pour over cereal mixture, stirring until evenly coated. Bake uncovered 30 minutes, stirring after 15 minutes. Spread on waxed paper or foil to cool, about 15 minutes. Store in airtight container.