I made this gluten-free, dairy-free chocolate Chex mix to bring to our Mommy and Me group for little ones with food allergies. After a taste, I selfishly wanted to keep it all to myself — it turned out that tasty! The kids loved the marshmallows and sprinkles, and I appreciated how quick and simple it is to prepare.
When preparing allergy-friendly recipes, always check product labels to confirm they are gluten- and dairy-free and produced in a facility that doesn’t process gluten or dairy. Below the recipe card you’ll find a few of our favorite gluten- and dairy-free recipes.
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Gluten free and Dairy free Chocolate Covered Chex Mix
marilynpeight
Pin Recipe
Ingredients
- 2 cups Cheerios (GF) *see note
- 2 1/2 cups Honey Nut Chex Cereal (GF) *see note
- 1 cup mini marshmallows
- 1 1/2 cups allergy friendly chocolate can use regular if only allergic to gluten.
- 1/2 tablespoon vegetable shortening
- 1/4 cup rainbow sprinkles (or sprinkles of your choice) check to ensure GF & DF
Instructions
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Combine Chex cereal, Cheerios and marshmallows in a medium mixing bowl.
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Melt the allergy-friendly chocolate with the vegetable shortening in the microwave or with a double boiler. Stir every 10–30 seconds to prevent burning and ensure a smooth texture.
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Pour the melted chocolate over the cereal and stir until coated. Spread the mixture onto a 13 x 18-inch baking sheet lined with parchment or wax paper. Sprinkle the rainbow sprinkles over the top as desired.
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Let the chocolate set and harden for several hours. Break into pieces and serve, or store in an airtight container. Enjoy!
Storage notes below.
Notes
Many sprinkle brands are gluten- and dairy-free, but verify the label and manufacturing facility before using. You can omit sprinkles if you prefer.
Additional notes and step-by-step photos are shown below.
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More allergy friendly recipes for you to try:
- Gluten free and Dairy free chocolate dirt pudding
- Gluten free and dairy free oatmeal cookies
- Gluten free and Dairy free apple spice cake
- Gluten free fried apples
- 3 ingredient Cherry Popsicles (GF & DF)
Ingredients needed for this chocolate-coated Chex mix: Honey Nut Chex cereal (GF), mini marshmallows (naturally GF and DF—check the facility), Cheerios cereal (GF), allergy-friendly chocolate chips, and vegetable shortening.
Is the vegetable shortening necessary?
I include vegetable shortening because many allergy-friendly chocolates are thicker and don’t melt as smoothly as regular chips. The shortening thins the chocolate for easier coating. If you only need gluten-free (not dairy-free), regular chocolate chips often melt smoothly without shortening. Avoid using butter when melting chocolate, as its water content can cause the chocolate to seize.
Step 1: Combine Chex cereal, Cheerios and marshmallows in a medium mixing bowl.
Step 2: Melt the chocolate and vegetable shortening in the microwave or over a double boiler with an inch or two of water beneath the bowl. Stir frequently to prevent overheating and ensure a smooth consistency.
Makeshift double boiler:
If you don’t have a double boiler, set a heatproof metal or glass bowl over a saucepan of simmering water so the bowl doesn’t touch the water. This works well for gently melting chocolate.
Step 3: Pour the melted chocolate over the cereal mixture and stir until evenly coated. Spread the coated cereal onto a 13 x 18-inch baking tray lined with parchment or wax paper, then sprinkle with your chosen sprinkles.
Can I use other sprinkles?
Yes. You can use different shapes or colors, but always check ingredient labels because some sprinkles contain wheat starch or are made in facilities that process dairy or wheat. Omit sprinkles if you prefer a plain mix.
Final step: Let the chocolate set and cool for several hours. On a hot day you can chill it briefly in the refrigerator. Once firm, break into pieces and serve immediately or store in an airtight container.
Storage tips: Store at room temperature for best texture; it keeps well for about 5–7 days. Freezing is possible, but the chocolate texture may change.
Thank you for stopping by — feel free to print or pin the recipe and, if you try it, leave a comment and rating. Thank you for your support! — Marilyn Stoltzfus Peight
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