I think one of the biggest wah-wah moments since going gluten-free was realizing that my family’s trashy-yet-awesome tradition of serving frozen-then-thawed Pepperidge Farms cake for everyone’s birthday is now off limits. Devestating! This long standing tradition started when my Dad forgot my Mom’s birthday way back in the 80s. Having nothing special prepared and in a panic, he raced to the grocery store after work and picked up the first cake he laid eyes on – a Pepperidge Farms vanilla birthday cake from the freezer aisle. He was saved! Or so he thought. Little did he know that the cake takes 4-6 hours to thaw in the refrigerator, as he unfortunately found out while attempting to cut into the still-frozen confection after the candles were blown out. Busted. Luckily after a quick zap in the microwave we all enjoyed half frozen, half thawed cake but guess what? It was amazing and delicious enough for us to serve at every family member’s birthday ever since. Well, since I can’t have yummy yet glutenous cake for my birthday next week, I’m requesting Strawberry-Blueberry Vanilla Chex Bars which taste like vanilla birthday cake studded with the sweet taste of strawberries, blueberries, and white chocolate, but are, you guessed it, totally gluten-free. I think I’m coming out on top here!
Vanilla Chex cereal is mixed with freeze-dried strawberries and blueberries for a firecracker-like nod to the 4th of July then mixed, Rice Krispie Treat-style, with gooey melted marshmallows. Press into a dish then slice and devour! The bright taste of the freeze-dried fruit mixed with creamy white chocolate chips, and crunchy vanilla chex is out of this world good. You can’t get more festive for the 4th of July, either. I promise these will be the first thing gone from next week’s spread!
Start with 1 box Vanilla Chex which are just sweet enough and taste like birthday cake.
Pour the entire box into a HUGE bowl then add 1/2oz each freeze-dried strawberries and blueberries.
Next add 3/4 cup white chocolate chips and mix everything up.
Time to get gooey. Add a 10oz bag mini marshmallows to a large microwave-safe bowl with 1/4 cup melted butter then mix to coat the mallows. Microwave for 1 minute then stir until smooth.
Immediately pour the marshmallows over the chex mixture then mix to coat as evenly as you can. Scoop the mixture into a nonstick-sprayed 9×13″ baking dish then press into an even layer. I spray the bottom of a pyrex measuring glass then use it to press.
Sprinkle the tops of the bars with extra freeze-dried strawberries and blueberries for a festive touch (totally optional) then let the bars setup for 20 minutes or so. Slice, then serve!
Sweet, chewy, and ooey-gooey, you will got crazy for these bars! Can’t wait to have them again next week. ;) Enjoy!
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