Ginger Honey Crunch    

• 1/4 cup brown sugar, packed
• 1/4 cup butter
• 1/4 cup honey
• 1 1/2 tsp ground ginger
• 6 cups Gluten Free Rice and Honey Nut Chex® cereal
• 1 cup dried banana chips
• 1 cup whole almonds
• 1 cup flaked coconut
• 1/2 cup dried pineapple

In a 1 quart microwave safe container, combine the brown sugar,butter,honey and ginger. Microwave on high until the mixture comes to a boil stirring every 45 seconds. Remove and cool slightly. In a large bowl, mix the cereal, banana chips, almonds and coconut. Pour the honey mixture over and stir to coat. Transfer cereal to parchment lined baking sheets and bake at 250 for 50 minutes, stirring every 15 minutes. Remove from the oven and cool. Add the dried pineapple. Store in an airtight container. Makes 10 cups.