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Spread cereal on a baking sheet. Let stand until set. Store in airtight containers."}],"recipeYield":"3 quarts","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 388 calories","fatContent":"15g fat (6g saturated fat)","cholesterolContent":"0 cholesterol","sodiumContent":"248mg sodium","carbohydrateContent":"63g carbohydrate (43g sugars","fiberContent":"1g fiber)","proteinContent":"3g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":1,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-12-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dawn384"},"reviewBody":"
I made this recipe on 11\/27\/24! I used 12-oz. white baking chips with the vegetable oil. The cereal, cinnamon, cookie butter, orange extract and zest, kosher salt, confectioners' sugar were kept as is. I used a large baking pan to mix the cereal, glaze mixture with confectioners sugar in batches.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"275684","romance_copy_dek":"I originally came up with this recipe because I wanted to bring a nut-allergy-friendly dish to family potlucks that still tasted delicious and seasonal. 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