| 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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