INDIVIDUAL CHEX MIX RECIPES

Steps:

• Heat oven to 425°F. Line large cookie sheet with cooking parchment paper.
• In small bowl, mix 3 tablespoons sugar and the cinnamon. On lightly floured surface, unroll pie crust; fold in half. Roll into 13x9-inch rectangle. Brush with 1 tablespoon melted butter; sprinkle with sugar mixture to within 1/4 inch of edges.
• Starting at long edge, tightly roll into log, securely pressing seam together and pinching ends to seal. Refrigerate until firm, about 30 minutes.
• Trim ends of dough log to a 12-inch log. Cut dough log into 40 slices or “cinnamon rolls.” Arrange rolls on cookie sheet. Bake 8 to 10 minutes or until light golden brown; remove parchment and cinnamon rolls from pan, and cool slightly.
• In small microwavable bowl, microwave white vanilla baking chips 30 to 60 seconds, stirring after 30 seconds, until melted and smooth. Transfer to small resealable food-storage plastic bag; cut off small corner of bag. Drizzle on top of cooled rolls, and refrigerate 15 to 20 minutes or until drizzle is set.
• Meanwhile, line large rimmed cookie sheet with waxed paper. In large microwavable bowl, add cereal. In small microwavable bowl, microwave 1/4 cup butter uncovered on High 20 to 40 seconds or until melted. Stir in 2 tablespoons sugar; microwave about 30 seconds or until sugar is dissolved. Pour butter mixture over cereal, mixing to coat. Microwave uncovered on High 3 to 5 minutes, stirring after every minute, until thoroughly glazed. Spread mixture on cookie sheet; cool 15 minutes.
• In large serving bowl, mix cereal and cinnamon rolls.