Prep/Total Time: 2 Hours

Ingredients:

2 Cups Cheerios

2 Cups Wheat Chex

2 Cups Corn Chex

1 Large can potato stix

2 Cups tiny pretzel twists or stix cut in 1/2

1 Jar dry roasted peanuts or mixed nuts

1 Bag Gordetto’s garlic rye chips

Sauce:

1/2 Cup butter

2 Tbsp. seasoned salt

1 Tbsp. garlic powder

2 Tbsp. worchestire  sauce

Directions:

Make sauce first by melting  butter and stirring in next 3 ingredients  keep warm on stove to keep blended.

Into  foil roasting pan…mix all dry ingredients except rye chips.  Pour butter mixture gradually over snack mix and stir as you add the butter mixture.  Bake at 200 degrees for 2 hours stirring every 15 min.   I added half the rye chips half-way through and then the rest of the bag at the end.  This is where you can use your own judgment.  It depends on how seasoned you want them.

You can substitute other chex for the ones named in the recipe according to your taste.  Also, I  tried cheez-its one year before we found the rye chips.  I exchanged the cheez-its  for some of the chex cereals.

The first 10 ingredients are the original ones I was given.

Ingredients

1. 4 cups Honey Nut Chex® cereal
2. 2 cups Cinnamon Chex® cereal
3. 1/4 cup butter or margarine
4. 1/4 cup packed brown sugar
5. 2 tablespoons honey
6. 3/4 teaspoon ground cinnamon
7. 1 teaspoon rum flavoring
8. 2 cups miniature marshmallows

Directions

1. In large microwavable bowl, place cereals. In 2-cup microwavable measuring cup, microwave butter, brown sugar and honey uncovered on High 2 minutes, stirring after 1 minute, until mixture is bubbly. Stir in cinnamon and rum flavoring. Pour over cereal mixture, stirring until coated.
2. Microwave uncovered on High 3 minutes, stirring and scraping bowl after every minute.
3. Cool slightly; about 5 minutes. Stir in marshmallows. Spread on waxed paper. Store in airtight container. Yield: 16 servings (1/2 cup each).

Ingredients

1. 3 cups Corn Chex® cereal
2. 3 cups Wheat Chex® cereal
3. 2 cups Chocolate Chex® cereal
4. 2 cups bite-size square cheese crackers
5. 2 cups cheese popcorn
6. 1/4 cup butter
7. 1/3 cup light brown sugar or molasses
8. 1/3 cup light corn syrup
9. 1/2 teaspoon salt
10. 1/2 teaspoon baking soda

Directions

1. Mix cereals, 1 cup of the cheese crackers and 2 cups of the popcorn in large, microwavable bowl. Set aside.
2. Place butter, brown sugar, corn syrup and salt in 2-cup microwavable measuring cup. Microwave on High 1 minute 30 seconds. Stir; microwave on High until bubbling. Remove from microwave; stir in baking soda. Mixture will foam up, but keep mixing until baking soda is dissolved. Pour over the cereal mixture; stir until fully coated.
3. Microwave on High 4 to 5 minutes, stirring after every minute. Spread on waxed paper-lined baking sheet. Let cool for about 5 minutes to let caramel fully harden. Stir in remaining 1 cup cheese crackers and 1 cup popcorn. Yield: 30 servings (1/2 cup each).

Ingredients

1. 9 cups Corn Chex®, Rice Chex® or Wheat Chex® cereal (or combination)
2. 2 cups bite-size pretzel twists
3. 2 cups bite-size cheese crackers
4. 3 tablespoons butter or margarine, melted
5. 1 package (1 oz) ranch dressing and seasoning mix
6. 1/2 cup grated Parmesan cheese

Directions

1. In large microwavable bowl, mix cereal, pretzels and crackers. In small microwavable bowl, microwave butter uncovered on High about 30 seconds or until melted. Pour over cereal mixture; stir until evenly coated. Stir in dressing mix and cheese until evenly coated.
2. Microwave uncovered on High 3 minutes, stirring after each minute. Spread on waxed paper or foil to cool. Store in airtight container. Yield: 26 (1/2 cup) servings.