Combine the chocolate chips and peanut butter; melt on low heat.
Pour over the Chex cereal; toss.
Put half of mixture in a plastic bag filled with the powdered sugar.
Repeat with other half.
Spread on cookie sheet.
Flash freeze for 5 minutes.
Store in airtight containers in freezer.
Measure cereal into large bowl and set aside.
Combine chocolate chips, peanut butter and margarine in 1-quart microwave-safe bowl, microwave on High 1 to 1 1/2 minutes or until smooth, stirring after 1 minute.
Stir in vanilla.
Pour chocolate over cereal, stirring until all pieces are coated.
Pour cereal into a Glad Lock bag with powdered sugar.
Seal and shake until all pieces are coated.
Spread on wax paper to cool.
Store in a Glad Lock bag or airtight container.
its on top of the cereal mixture.
2. In a
Pour cereal into large bowl and set aside.
In a 1-quart microwave-safe bowl, combine chocolate chips and peanut butter. Microwave 1 1/2 to 5 minutes (depending on your microwave) until smooth.
Pour wet mixture over Chex.
Mix with a large spoon to make sure all Chex are coated.
Pour chocolate Chex in a large resealable bag with powdered sugar.
Mix.
Spread on waxed paper to cool.
Pour cereal into large bowl and set aside.
Melt chocolate chips in microwave until partly melted.
Add peanut butter and butter; melt completely.
Stir.
Pour hot, melted mixture over Chex and stir carefully until all Chex are coated.
(This will take several minutes; a rubber spatula works best.)
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!
Pour cereal in large bowl.
Melt chocolate chips, butter and peanut butter.
Stir in vanilla.
Pour mixture over Chex cereal until evenly coated.
Shake on powdered sugar.
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.
Into large microwavable bowl, measure cereal; set aside. Line cookie sheet
r until melted. Pour over cereal mixture, stirring until evenly coated
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.
In large bowl mix peanuts, pretzel sticks, Crispix and Corn and Rice Chex cereal.
Melt in microwave white chocolate chips and cooking oil.
Pour melted chips and oil over other mixture in bowl; mix well.
Lay out 2 widths of waxed paper on table.
Spray with Pam.
Spread mixture out in a single layer and let cool.
Put in gallon Ziploc bag and enjoy.
min.
Pour over cereal and toss well.
Bake
In large microwave-safe bowl, melt chocolate at HIGH for 1 minute. Stir and heat an additional
30 seconds at HIGH or until melted. Stir in peanut butter and peanuts. Gently stir cereal into chocolate-peanut butter mixture, until well coated.
Place powdered sugar in 2-gallon storage bag. Add coated cereal to sugar and close bag. Gently toss cereal mixture until well coated. Store in airtight container in refrigerator. Makes about 8 cups.
Into large bowl, measure cereal; set aside.
In 1-quart microwaveable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
In large microwavable bowl, measure cereal. Set aside. Line cookie sheet with waxed paper.
In medium microwavable bowl, microwave mint chips uncovered on Medium (50%) about 1 minute, stir. Microwave an additional 15 seconds at a time, until chocolate is mostly melted and can be stirred smooth. Pour over cereal, evenly coating pieces.
Microwave uncovered on High 3 minutes, stirring every minute. Spread on waxed paper; cool 5 minutes. Stir in candies. Store tightly covered.
its on top of the cereal mixture.
In small microwavable
Melt the white chocolate chips and butter in a
oda until dissolved. Stir in cereal. Microwave on high 3 minutes
Combine first 5 ingredients in large mixing bowl.
Mix well. Melt chocolate bark in microwave oven or over boiling water.
Stir until smooth.
Pour white chocolate over cereal mixture.
Toss to coat evenly.
Spread mixture on waxed paper to dry.
Break into small chunks.
Store tightly covered.