In a large skillet, combine oil and peanut butter. Stir over low heat until smooth. Remove from heat. Blend in seasoning. Add Chex and nuts.
Mix until pieces are well coated.
Heat over low heat for 10 minutes until Chex are crisp. Stir continuously. Spread on absorbent paper to cool.
Yields 6 3/4 cups.
an use your favorite caramel recipe or store-bought caramel. If using rum
he pan so that the caramel doesn't burn. Stirring forms
aking soda until caramel begins to foam. Drizzle caramel in a thin
teco #230) with the cooled Recipe #479020.
Fill the donuts
s set.
Drizzle with caramel topping.
MAKE STRUSEL TOPPING
Melt caramels with water.
Mix pecans and cereal together. Pour caramel over cereal mixture.
Pour into buttered baking pan. Bake at 300\u00b0 for 10 minutes.
Stir.
Bake another 10 minutes.
Let cool; break apart.
Combine butter, corn syrup, brown sugar and salt in a large glass bowl.
Heat in microwave on High, stopping frequently to stir, until the mixture comes to a boil.
Boil for 1 minute. Remove from the microwave and stir in baking soda.
Place Corn Chex in a large brown paper grocery bag.
Pour caramel mixture over cereal.
Stir, close bag and shake to coat the cereal.
Heat in microwave on High 2 minutes.
Remove and shake.
Heat in microwave another 2 minutes.
Remove and spread on cookie sheets or waxed paper to cool.
bout 5 minutes to let caramel fully harden. Stir in remaining
ith 1/4 cup Salted Caramel Sauce. Top with half of
Melt butter in a 15 x 10 x 2-inch pan in a 250\u00b0 oven.
Remove and stir in seasoned salt and Worcestershire sauce.
Add Chex cereals and nuts.
Mix until all pieces are coated.
Bake for 1 hour, stirring every 15 minutes.
Spread on paper towel to cool. May be stored or frozen in airtight container.
Recipe can be doubled. Makes about 9 cups.
Preheat oven to 250\u00b0.
Slowly melt margarine in shallow pan. Stir in Worcestershire sauce and salt.
Add Chex cereals.
Mix until all pieces are coated.
Heat in oven for 45 minutes.
Stir every 15 minutes.
Spread on paper towels to cool.
Two-thirds cup equals 1 bread and 1 fat.
Stir first 4 ingredients together over medium heat until it comes to a boil.
Boil 5 minutes (without stirring).
Remove from heat.
Quickly stir in 1 teaspoon baking soda.
Pour over Corn Chex and pecans or peanuts.
Pour into large cake pan.
Bake at 200\u00b0 for 1 hour stirring every 15 minutes.
Cool and store in airtight containers.
Bring to a boil: salt, corn syrup, brown sugar and butter. Boil 1-1/2 minutes. Add 1/2 teaspoons soda.
Pour over the chex cereal in brown paper bag. Microwave 3-1/2 to 4 minutes. Shake bag after each minute. Spread on cookie sheet to cool. Store in covered container.
or about 20 minutes.
Caramel Layer:
While the cookie
Boil together for 1 1/2 minutes the oleo, brown sugar and Karo. Add 1/2 teaspoon soda. Pour over Corn Chex in a brown bag. Microwave for 4 minutes. Shake bag after each minute. Spread on wax paper to cool. Store in Ziploc bag.
Melt butter in electric skillet at 200\u00b0.
Stir in seasoning. Blend well.
Add Chex and pretzels or nuts.
Mix until pieces are coated.
Cover skillet, leaving lid vents open.
Heat at 250\u00b0 for 15 minutes.
Stir midway.
Cool on absorbent paper (paper towel).
Microwave butter, brown sugar, salt and corn syrup on high for 4 minutes. Add 1/4 t. of baking soda.
In brown bag, shake together Chex mix and nuts. Pour hot mixture over cereal and nuts. Microwave in brown bag for 1 and 1/2 minutes on high. Shake mixture and microwave 1 minute more. Pour out and let cool. Once cool, add M&M's.
In large microwavable bowl, mix cereal, popcorn and peanuts. Set aside.
In medium microwavable bowl, mix butter, brown sugar, corn syrup and vanilla. Microwave uncovered on High about 2 minutes or until mixture is boiling; stirring after 1 minute. Pour over cereal mixture, stirring until evenly coated.
Microwave uncovered on High 4 to 5 minutes, stirring and scraping bowl after every minute.
Spread on waxed paper until cooled, stirring occasionally to break up. Store in airtight container.
br>Makes about 14 cups Chex mix snack.