Tuesday, December 20, 2011

Gluten Free Rum Boulders

I brought these goodies to my friend's birthday party (along with some rum nuggets) and they were a hit! Mindy and I had a bottle of Appleton Rum that we brought back from Jamaica, so I figured what better way to put it to good use. I was pretty heavy-handed with the rum, so feel free to use less.  I wrote about Rice Chex going gluten free a while ago, and now there are a number of GF Chex cereals.  I love the Honey Nut, Cinnamon Chex and Chocolate Chex cereals, but Corn Chex is great as well.  It's so great going to a normal grocery store and being able to pick up mainstream GF products. What a difference a few years can make!

I used half a box of Chocolate Chex to make these Rum Boulders, but feel free to experiment with any of the Chex cereals.  Also, I used ground walnuts, but these would be great with ground or crushed almonds as well.  These keep well when wrapped up and put in the fridge, and can be a great alternative to a drink after work:)  And if you want, you could always spread the mixture out in a shallow pan and have yourself some GF Rum Bars to bring on the hiking trails.  Enjoy!

  • 14oz can of condensed milk
  • 1/2 box of Chocolate Chex Cereal (crushed)
  • 1/2 cup walnuts (crushed or ground)
  • 1/2 cup golden raisins 
  • 1/2 cup rum
  • 1/3 cup cocoa 
  • 1/2 cup shredded coconut 

  1. Place golden raisins and rum in a bowl and set aside to soak.
  2. Mix the crushed Chex with the walnuts, condensed milk, cocoa, coconut, rum and raisins together. If mixture is too sloppy or gooey, add more cocoa and coconut.
  3. Using a couple of spoons, shape the mixture into double bite-size mini-boulders and place on wax paper or in paper cupcake holders. (I used the mini ones)
  4. Place in fridge to set for about an hour. 
  5. Transfer to airtight container.
  6. Dig in and enjoy!  Don't eat too many of these though, I did and ended up with a slight hangover.

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