Using the original Rice Krispies Treats recipe, add caramel topping to melted marshmallow mixture at step 1 just before adding cereal.
Follow remaining directions in steps 2 and 3. Put in freezer for 30 minutes and then cut in 2 x 2-inch squares.
Yields 24 treats.
Sprinkle chopped, mixed dried fruit in the bottom of a 13 x 9 x 2-inch pan coated with cooking spray.
Using the original Rice Krispies Treats recipe, gently press cereal mixture into pan on the top of mixed fruit.
Put in freezer for 30 minutes.
Invert pan and cut into squares.
Yields 24.
Cook syrup and sugar until clear.
Take off stove and add peanut butter; blend in well.
Add vanilla and stir.
Pour over Chex and mix until all is coated.
Drop on wax paper by the tablespoonful.
Cool.
Makes 1 1/2 quarts.
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.
aper on top of the treats and press the mixture into
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.
Melt all ingredients, except cereal and sugar, together.
Pour over cereal, then put in bag of confectioners sugar and shake to coat.
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.
Measure cereal into large bowl; set aside.
Heat chocolate chips, peanut butter and butter in 1-quart saucepan over low heat, stirring frequently until melted.
Pour chocolate mixture over cereal in bowl, stirring until evenly coated.
Pour into large bag; add powdered sugar.
Seal and shake until well coated. Spread onto waxed paper to cool.
Store in refrigerator.
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).
Melt caramels in top of double boiler with milk.
In a large mixing bowl, put Rice Chex and pecan halves.
Pour caramel over cereal and nuts.
With buttered hands, make into balls and drop on wax paper.
Makes about 3 dozen.
br>Makes about 14 cups Chex mix snack.
In small bowl, add Lawry's seasoned salt and Worcestershire sauce to melted margarine; mix well.
Pour Chex cereals, nuts and pretzels into large resealable plastic bag.
Pour margarine mixture over cereal mixture inside bag.
Seal top securely.
Shake bag until all pieces are evenly coated.
Pour contents of bag into large microwave-safe bowl.
Microwave on High 5 to 6 minutes, stirring every 2 minutes.
Spread on absorbent paper to cool. Store in resealable plastic bag or airtight container.
Makes 9 cups.
Mix the first four ingredients in a large mixing bowl. Add in chicken drumsticks. Refrigerate for at least 2 hours.
In a seperate mixing bowl combine the Chex, crumbs & Ranch powder.
Press each chicken drum into the crumb mixture until it's fully coated & place on a foil lined baking sheet sprayed lightly with non-stick spray. Spray each of the chicken drums with non-stick spray to help crisp up the tops.
Bake at 425 degrees for about 35-40 minutes (or until chicken juice runs clear & reaches at least 165 degrees).
Melt peanut butter, chocolate chips and butter in saucepan until smooth (or you may melt in microwave oven).
Mix well and pour over Rice Chex cereal.
Mix together until all cereal squares are covered.
Sprinkle powdered sugar over coated cereal and mix well.
Mix in tall kitchen garbage bag first three ingredients.
Melt chocolate chips, butter and peanut butter.
Pour over Chex mix in bag.
Mix and then add 1 pound powdered sugar and mix.
Store in containers in refrigerator.
Preheat oven to 205 degrees Fahrenheit.
Heat butter in a shallow roasting pan (15\" x 10\" x 2\") in oven until melted. Remove pan from oven.
Stir in seasoned salt and Worcestershire sauce.
Add Rice Chex, Wheat Chex, Corn Chex, and nuts.
Mix well until all ingredients are coated.
Heat in oven 1 hour, stirring every 15 minutes.
Spread on paper towels to absorb excess fat and to cool.
Store in an airtight container.
Preheat oven to 250\u00b0.
Heat margarine in large shallow roasting pan (about 15 x 10 x 2-inch) in oven until melted. Remove.
Stir in seasoned salt and Worcestershire sauce.
Add Chex cereal and nuts.
Mix until all pieces are coated.
Heat in oven for 1 hour.
Stir every 15 minutes.
Spread on absorbent paper to cool.
Preheat oven to 250\u00b0.
Heat butter in a large, shallow roasting pan in oven until melted.
Remove.
Stir in salt and Worcestershire sauce.
Add Chex cereals and nuts.
Mix until all pieces are coated.
Heat in oven for 1 hour.
Stir every 15 minutes until done.
Spread on paper towel to absorb excess oil until cool, then pour in bowl.
Melt chips and margarine.
Mix in peanut butter.
Add mixture to Chex cereal (in a large bowl).
Toss until well coated.
Put in a large container that has a lid on it. I put about 1/3 of the Chex in the bowl and add some powdered sugar. Stir or shake until Chex are coated with powdered sugar (remove from bowl).
Keep adding powdered sugar to each new 1/3 that you put in the bowl. Lay out some wax paper and separate each Chex and lay on the wax paper until hardened. Yummy!