Melt peanut butter and margarine.
Pour over Chex mix and spread.
Bake at 200\u00b0 for 30 minutes.
Stir occasionally; cool. Add raisins and chips.
Place Rice Chex and pecans in a brown grocery sack.
Mix together in microwave bowl the brown sugar, corn syrup, butter and vanilla.
Microwave 4 1/2 minutes.
Add baking soda.
Stir well. Will foam and be light in color.
Pour over mixture in bag. Shake, microwave 1 minute.
Shake, microwave 1 minute.
Shake, pour out on cookie sheets to cool.
o make a nice, buttery mix.
In a very large
In a large bowl mix together all ingediants, except white chocolate chips and oil.
In a glass bowl mix together white chocolate chips and oil.
Microwave white chocolate and oil for 1 minute, stir. Microwave for an additional 30 seconds.
Stir white chocolate luntil completely melted.
Pour melted white chocolate over chex mix.
Mix very well, until all chex mix ix coated.
Spread coated chex mix in a single lay on wax paper or tin foil.
Let harden.
Break up and store in an air tight container.
ENJOY!
In a large pan, melt margarine, chips and peanut butter. Remove from heat.
When melted, mix with rice Chex.
Coat each piece completely
with the chocolate mixture.
Pour powdered sugar into a large bowl.
Take a few cereal pieces at a time and mix with sugar.
Coat each piece with powdered sugar.
Continue until all are coated.
Combine the first 5 ingredients in a very large bowl.
Boil sugar, syrup and margarine together for 2 minutes; add vanilla. Pour over Chex mix and mix well.
Spread on kitchen counter.
Add sunflower seeds and mix in.
Allow to dry on counter turning frequently.
Can also dry on cookie sheets in 200\u00b0 oven turning frequently for crispier mix.
ot or bowl add the chex mix and pretzels together.
slowly
Combine in a large bowl Golden Grahams, Corn Chex, Rice Chex and peanuts.
Combine butter, peanut butter and cinnamon.
Pour over cereal mixture; spread in on baking sheet.
Bake at 350\u00b0 for 12 minutes, stirring 2 or 3 times.
Then add raisins.
Let stand 2 hours.
Mix together Rice Chex, flour and salt.
Cream margarine and cream cheese and add to Rice Chex mixture.
Work with hands until mixture holds together.
Press into tart pans.
Press out and up sides.
Do not grease pans.
Bake at 400\u00b0 for 15 minutes or until golden.
Remove to cool.
Fill with ham, chicken or egg salad.
Preheat oven to 250. Melt margarine in a large roasting style pan. Stir in all of the worcestershire sauce and salts.
Add ingredients exactly in this order to make certain everything gets coated without getting moist.
Add peanuts, stir thoroughly to coat.
Add pretzels, stir to coat.
Add Corn Chex, stir. Add Rice Chex. Stir altogether. Add Cheerios and stir. Bake for an hour, stirring every 15 minutes.
Lay flat on towels over newspaper to dry.
Mix the first 6 ingredients together in a grocery bag.
Melt margarine and add spices.
Pour evenly over chex mix and mix well. Microwave for 3 1/2 minutes on high, 4 times, shaking well after each cooking period.
Mix all the above ingredients, except ice cream.
Place 1/2 mixture in pan.
Scoop on softened ice cream.
Top with remaining Rice Chex mixture.
Melt margarine, chocolate chips and peanut butter in microwave 2 minutes.
Pour over Rice Chex mix.
Mix and place in clean small garbage bag.
Add powdered sugar and shake.
Lay out on small garbage bag to dry overnight.
Put in airtight container.
large bowl add the Rice Chex, shredded coconut and sliced almonds
Melt first 3 ingredients together.
Remove from heat; add Rice Chex and stir gently.
Add chocolate chips; stir gently.
Spread in 9 x 13-inch pan and refrigerate.
Melt oleo; add nuts and toast until brown.
Add brown sugar, coconut and Rice Chex to first mixture.
In 9 x 13 x 2-inch pan, put 1/2 of crumb mixture.
Cover with 1/2 gallon of softened ice cream (vanilla).
Put remaining crumbs on top.
Press down. Freeze.
Mix wheat chex, rice chex, corn chex, cheerios, peanuts, m&m, in a large bowl.
Spread a large sheet of wax paper over counter top.
Melt white chocolate squares in microwave.
Pour melted chocolate over mixture.
Mix together very fast.
Spread evenly over wax paper and let dry, then break apart and you have a great choc snack !
Place first 7 ingredients in a saucepan and bring to a boil.
Boil for 5 minutes.
Mix other ingredients in a greased bowl and pour butter/sugar mixture over the top.
Stir to incorporate together.
Pour onto a greased cookie sheet.
Bake at 250 for 15 minutes.
Stir periodically after it comes out of the oven to prevent sticking.
Heat oven to 250\u00b0.
Melt butter and put in Worcestershire sauce.
Mix together Corn Chex, Wheat Chex, Rice Chex, Bugles, pretzels and nuts in large pan.
Spoon a little mixture of butter and Worcestershire sauce over Chex's etc., and put in oven.
Every 15 minutes or so, pour some of the butter mixture over cereal and sprinkle some of salt on top (or package mix).
Mix well and return to oven.
Repeat about 4 times.
Don't get too brown.
Let cool on paper towels and store in quart jars.
Makes about 14 to 16 quarts.
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.