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.
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.
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.
min.
Pour over cereal and toss well.
Bake
o hold all of the cereal& nuts later (about 2 quarts
owder and salt. Crush Rice Chex to about 1/2 cup
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 oleo in a large roasting pan.
Stir in salt and Worcestershire sauce.
Add cereal and nuts.
Mix until all pieces are coated.
Heat in 250\u00b0 oven for 1 hour; stir every 15 minutes. Spread on paper towels to cool.
Makes about 9 cups.
Put a very large pan in oven and melt the butter; take out.
Into the butter put the Worcestershire Sauce, and seasoned salt; mix well.
Add the cereal and mix very well so that you coat everything.
Add the pretzels last and mix.
Bake 250 oven for 1 hour stirring every 15 minutes.
In a 4-quart bowl or 13 x 9 x 2-inch microwave-safe dish, melt butter on High for 1 minute.
Stir in seasoned salt and Worcestershire sauce.
Gradually add cereal and nuts, mixing until all pieces are coated.
Microwave on High 5 to 6 minutes, stirring every 2 minutes.
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.
Melt margarine.
Stir in Worcestershire sauce and seasoned salt.
Add Chex mix and nuts.
Mix until all pieces are coated. Heat in a 250\u00b0 oven for 45 minutes.
Stir every 15 minutes. Spread on paper towel to cool.
Makes 7 1/2 cups.
Melt butter in electric skillet; stir in seasonings. Blend well. Add Chex and pretzels and nuts. Mix until all pieces are coated. Cover skillet, leaving lid vents open. Heat at 250\u00b0 for 15 minutes. Stir every 5 minutes. Cool on absorbent paper. Makes 9 cups.
Preheat oven to 350\u00b0.
In a 15 x 10 x 2-inch baking pan, melt margarine in oven.
Remove from oven and stir in seasoned salt and Worcestershire.
Add cereal and nuts gradually, mixing ingredients until all pieces are evenly coated.
Bake 20 to 25 minutes, stirring every 10 minutes.
Spread on absorbent paper towels to cool.
Store in airtight container.
In large 4-quart bowl or a (13 x 9 x 2-inch) glass dish, melt butter on High for 1 minute.
Stir in seasoned salt and Worcestershire sauce.
Gradually add cereal and nuts, mixing until all pieces are coated.
Microwave on High for 6 to 7 minutes, stirring every 2 minutes.
Or bake in roasting pan for 1 hour at 250\u00b0 in oven.
Spread on absorbent paper towel to cool.
lend well/.
Place the Chex cereal in a large bowl and
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.
br>Pour liquid mixture over cereal mixture, stir until evenly coated
Preheat oven to 250\u00b0F.
Melt together Karo syrup, sugar and butter in a large saucepan. Bring to a boil.
Add butter flavoring and baking soda, mix.
Pour over cereal mixture (use whatever quantities of cereal and nuts that you desire to make 18 cups).
Spread on a large, flat cookie sheet and bake at 250\u00b0F for 25 minutes. Remove from oven and spread Chex mixture on waxed paper, separating cereal pieces. Let cool completely.