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.
Boil the oleo, brown sugar and syrup for 2 minutes. Meanwhile, put Crispix in heavy brown paper bag.
Add nuts.
Pour 1/4 syrup mixture over Crispix.
Close bag and shake; microwave it for 1 minute.
Do this 3 more times until all mixture is used. Pour in flat pan to cool.
Combine Crispix, nuts and pretzels in large microwave bowl. Combine garlic salt, onion salt, lemon juice and butter.
Mix with Crispix mixture.
Microwave for 4 minutes.
Stir after 2 minutes. Spread on paper towel to cool.
Put peanut butter and butter in microwave for 3 minutes.
Pour over Crispix in large bowl and mix well.
Put powdered sugar and Crispix mix in large paper bag and shake well.
Melt peanut butter and butterscotch morsels on low heat until liquid forms.
Mix in Crispix until coated.
Remove from heat and stir in chocolate chips until Crispix is completely covered with chocolate.
Spread mixture on wax paper until \"dry\" (sheen disappears).
Combine margarine, brown sugar and syrup in medium saucepan. Bring to full boil over medium heat, stirring constantly. remove from heat and add baking soda.
Stir well.
While previous mixture is heating; mix Crispix and nuts together in microwave safe container.
Pour boiling mixture over Crispix mixture and stir to coat.
Microwave on high for 5 minutes.
Stirring every 1 to 1-1/2 minutes.
Spread out to cool.
Break up.
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 together chips (low heat on stove or microwave) until just melted.
Stir in Crispix and nuts.
Drop by spoon onto wax paper or foil lined pan.
Chill until firm.
May be stored in tightly covered container at room temperature after cooled.
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.
Boil Karo syrup, brown sugar and butter for 5 minutes, add soda.
Pour mixture over Crispix in a large roasting pan.
Stir to coat. Bale at 200 degrees for 30 to 45 minutes, stirring every 15 minutes.
Melt oleo, peanut butter and chocolate chips.
Pour over Crispix.
Put all in large bag with powdered sugar and shake.
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!
Melt chocolate chips, margarine and peanut butter.
Pour over Crispix and mix well but gently.
Dump this mixture into a large bag with 2 cups powdered sugar.
Toss around gently to mix.
Cook
the
margarine,
sugar, oil, Karo syrup and shoyu until it\tcomes to a boil.
Pour the mixture over the Crispix and peanuts.
Sprinkle the nori and mix well.
Bake in oven at 250\u00b0 for
30
minutes.
Mix
well and then bake additional 30 minutes. Good anytime!
Melt butter or margarine and brown sugar together.
Pour over Crispix and pecans; coat thoroughly.
Place on two cookie sheets and bake at 350\u00b0 for 8 minutes.
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.
Boil first 3 ingredients for 5 minutes, without stirring.
Pour Crispix, pretzels and peanuts in turkey pan.
Pour boiling mixture over top.
Bake at 250\u00b0 for 1 hour.
Stir every 15 minutes.
Put oleo, syrup, brown sugar and salt in large microwave bowl. Cook on High 2 minutes in microwave. Stir. Repeat for 2 minutes. Add 1 teaspoon vanilla and 1 teaspoon baking soda. Stir. Pour over Crispix in brown paper bag and mix with spoon. Microwave in bag on High 1 1/2 minutes; shake. Repeat for 1 1/2 minutes. Shake 1 minute. Add pretzels and peanuts. Shake. Cool. Add M&M's.