Preheat oven to 250 degrees.
Combine Kellogg's Crispix cereal, nuts and pretzels in a 13 x 9 x 2-inch baking pan. Set aside.
Stir together the remaining ingredients. Pour over cereal mixture. Stir until evenly coated.
Bake for about 45 minutes, stirring every 15 minutes. Spread on paper towels to cool.
Store in airtight container.
In large microwave bowl, melt chocolate on high for one minute.
Stir and heat another 30 seconds on high or until melted. Stir in peanut better.
Gently stir Crispix cereal into chocolate-peanut butter mixture until well coated.
Place powdered sugar in 2 gallon freezer storage bag, add coated cereal to sugar and close bag.
Gently toss cereal mixture until well coated. Store in air tight container in refrigerator.
Set medium size 15 3/4 x 11 1/4 x 3-inch aluminum roaster pan on a cookie sheet. Combine Crispix cereal, nuts and pretzels in the pan.
Set aside.
In microwave, melt 16 ounces milk chocolate morsels.
Melt 1 stick margarine.
Mix together and add 1 cup peanut butter.
Pour 1 large box Crispix cereal in large container.
Add mixture and stir.
Pour 1/2 box powdered sugar over cereal.
Mix and toss. Pour mixture in large paper bag and add remaining sugar (10x) and shake.
Store in container.
Eat and enjoy!
Combine taco seasoning mix and spices; set aside.
In a 2-gallon storage bag, combine Crispix cereal, corn chips and toasted onion.
Pour oil over cereal mixture, tossing gently to coat.
Add taco seasoning mixture to bag, tossing gently until cereal mixture is thoroughly coated.
Store in airtight container.
Melt margarine in a 13 x 9 x 2-inch pan in oven at 250\u00b0.
Stir in garlic salt, onion salt, lemon juice and Worcestershire sauce. Add Crispix cereal, nuts and pretzels.
Mix until well coated. Bake in oven at 250\u00b0 for 45 minutes, stirring every 15 minutes. Spread on absorbent paper to cool.
Yields 8 cups.
Melt margarine in 13 x 9 x 2-inch pan in oven at 350\u00b0.
Stir in garlic salt, onion salt, lemon juice and Worcestershire sauce. Add Crispix cereal, nuts and pretzels plus Cheerios.
Mix until coated.
Melt the white chocolate.
Pour over cereal mixture and stir until all pieces are coated.
Spread on waxed paper to cool.
Break apart and store in an airtight container.
Mix cereal and nuts in a large buttered Tupperware bowl. Combine brown sugar, syrup and butter and boil for 1 minute, stirring constantly.
Pour over the cereal and nuts in large bowl. Stir to coat.
Put into two buttered pans, 9 x 13-inch.
Bake in 200\u00b0 oven for 1 hour.
Stir every 15 to 20 minutes.
Turn out onto aluminum foil and break apart into pieces.
Cool.
When fully cold, put into ice cream pails and seal.
Ready to use.
Has been shared with many people.
Melt margarine in a 13 x 9 x 2-inch pan in a 250\u00b0 oven. Remove from oven. Stir in Season-All, lemon juice and Heinz Worcestershire sauce.
Add Crispix cereal, pretzels and nuts, stirring until well coated.
Bake at 250\u00b0 for 45 minutes, stirring every 15 minutes. Spread on absorbent paper and cool.
Makes 8 cups.
Heat and boil the brown sugar and butter for 1 minute.
Pour over Crispix cereal and pecans.
Bake in 300\u00b0 oven for 10 minutes; stir, bake 10 minutes, then stir again and then bake a final 8 minutes.
Melt together first 3 ingredients.
Pour half of mixture over 1/2 box of Crispix cereal.
Place in a bag with powdered sugar. Shake gently until coated.
Spread out to cool.
Repeat with other half.
Measure cereal into large bowl; set aside.
Microwave chips and margarine in 1-quart microwavable bowl uncovered on high for 1 minute; stir.
Microwave 30 seconds longer or until mixture can be stirred smooth.
Stir in vanilla.
Pour over cereal in bowl, stirring until evenly coated.
Mix powdered sugar and gelatin in large plastic food-storage bag; add cereal mixture.
Seal bag; shake until well coated.
Spread on waxed paper to cool.
Store in airtight container.
Mix cereal, pretzels and nuts in a large bowl, set aside. You may even want to divide this up into two bowls to make the stirring easier in the next steps.
Boil the butter, sugar, syrup, and vanilla in a saucepan for 3 minutes.
Pour syrup mixture over the cereal and mix until well coated.
Spread on waxed paper on baking sheets to cool.
Combine butterscotch and semi-sweet chocolate morsels in a large saucepan.
Stir constantly over low heat until smooth. Remove from heat and add peanuts and cereal.
Stir gently until well coated.
Drop by teaspoons onto waxed paper.
Chill until firm.
Measure out the Crispix cereal in a very large bowl (
mmediately pour sugar mixture over cereal mixture, and stir well to
Mix cereal, peanuts, and pretzels in 3-4 9x13' pans.
Boil first three ingredients (butter, sugar, syrup) for 2 minutes, stirring constantly.
Cool 2 minutes.
Pour over cereal, peanuts, and pretzels.
Stir Well.
Bake at 350 F for 16 minutes stirring every 4 minutes.
Spread on Wax paper and break apart when cool.
Add M&M's to cooled mixture.
In large saucepan, bring corn syrup to a boil.
Remove from heat.
Stir in peanut butter until well blended.
Gently add Crispix; stir until well coated.
Spread cereal mixture onto well-greased 10 x 15-inch pan.
Melt chocolate over low heat, stirring constantly until melted.
Drizzle over top of cereal mixture.
Chill.
Break cereal mixture into bite-size pieces.
Melt butter, chocolate chips and peanut butter; pour over Crispix cereal.
Stir well to coat Crispix.
Then put 2 1/2 cups of powdered sugar in paper bag; add Crispix mix a little at a time and shake until Crispix mix is well coated.
Can store in Ziploc bag.