9 c. rice chex

1  1/4 c. white vanilla baking chips

1/4 c. butter

4 t. lemon zest

2 T. fresh lemon juice

2 c. powdered sugar

Into large bowl, measure cereal; set aside.

In 1 – quart microwavable bowl, microwave chips, butter lemon peel and juice

uncovered on high 1 minute; stir.

Cook 30 seconds longer or until mixture can be

 stirred smooth.

Pour mixture over cereal, stirring until evenly coated.

Pour into 2 gallon resealable food-storage plastic bag.

Add powdered sugar. Seal bag; gently shake until well coated.

Spread on waxed paper or foil to cool.

Store in airtight container.