| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Appetizers | 18 | Servings | |
INGREDIENTS
| 1/4 | c | Butter or margarine |
| 1/4 | c | Creamy peanut butter |
| 1 1/2 | ts | Worcestershire sauce |
| 1/2 | ts | Salt |
| 1/4 | ts | Garlic powder |
| 2 2/3 | c | Corn Chex cereal |
| 2 2/3 | c | Rice Chex cereal |
| 2 2/3 | c | Wheat Chex cereal |
| 2/3 | c | Salted cocktail peanuts |
| 8 | oz | Candy coated chocolate piece |
INSTRUCTIONS
Preheated 250° oven. In 15 x 10 x 2 inch baking pan melt butter and peanut butter in oven. Remove. Stir in Worcestershire, salt and garlic powder: mix well. Gradually add cereal and nuts, stirring until all pieces are evenly coated. Bake 1 hour, stirring every 15 minutes. Add candy, mixing well. Spread on absorbent paper to cool. Store in air tight container. Microwave Directions*: In 3 1/2 quart bowl or 13 x 9 x 2 inch microwave-safe dish melt butter and peanut butter on HIGH 1 minute. Stir in Worcestershire, salt and garlic powder; mix well. Gradually add cereal and nuts, stirring until all pieces are evenly coated. Microwave on HIGH 5 to 6 minutes, stirring every 1 1/2 minutes. Add candy, mixing well. Spread on absorbent paper to cool. Store in air tight container. *A 650 watt microwave was used. For other wattage ovens, time may need to be adjusted. Makes 8 cups. Courtesy Ralston-Purina. No copyright shown. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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