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Ingredients

• ✓ crispy rice cereal square
• margarine
• seasoning salt
• worcestershire sauce
• celery salt
• garlic salt
• corn cereal square
• wheat cereal
• oat cereal
• pretzel stick
• nut

Instructions

1. 1 Preheat oven to 275 degrees F (135 degrees C).
2. 2 In a large roasting pan, melt margarine. Mix in seasoning salt, Worcestershire sauce, celery salt, and garlic salt.
3. 3 Stir crispy rice, corn, wheat and oat cereals, pretzels and nuts into the butter mixture and coat well.
4. 4 Bake uncovered in the preheated oven for 45 minutes, stirring occasionally.

By PATSYSH

Ingredients

• ✓ crispy rice cereal square
• white chocolate
• corn cereal
• oat cereal
• pretzel stick
• peanut
• mini candy-coated chocolate pieces

Instructions

1. 1 In the top of a double boiler over simmering water, slowly melt the white chocolate. In a large bowl, combine cereals, pretzels, peanuts and candy coated chocolates. Slowly pour the chocolate over the cereal mixture and stir to evenly coat.
2. 2 Spread the mixture onto wax paper and cool. Break into small pieces, store in an air-tight container and refrigerate to keep fresh.

By Sharon

Ingredients

• ✓ crispy rice cereal square
• popcorn
• vegetable oil
• butter
• brown sugar
• corn syrup
• baking powder
• vanilla extract
• pretzel twist
• pecan

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C).
2. 2 Place popcorn in a large pot with 2 tablespoons vegetable oil. Over a low heat, begin to pop the popcorn. Constantly shake the pot to ensure that the popcorn kernels and oil do not burn. Once the popping has slowed, remove the pot from heat.
3. 3 In a large saucepan, mix butter or margarine, brown sugar and corn syrup. Bring this mixture to a boil (over a medium heat) while stirring constantly. Reduce heat to medium-low and do not stir for 5 minutes. Remove the pan from heat and mix in baking powder and vanilla extract, stirring carefully.
4. 4 In a large baking pan, combine popcorn, pretzels, cereal and pecans. Pour the butter mixture over the popcorn mixture, stir to coat.
5. 5 Bake for 30 minutes, stirring the mixture after the first 15 minutes have elapsed.

By Leslie

Ingredients

• ✓ crispy rice cereal square
• margarine
• worcestershire sauce
• garlic powder
• seasoning salt
• onion powder
• nut
• pretzel
• bagel chip
• corn cereal
• wheat cereal

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C). Melt the margarine in a 9x13 inch baking pan.
2. 2 Remove baking pan from oven. Stir in the Worcestershire sauce, garlic powder, seasoning salt and onion powder. Gradually mix in the nuts, pretzels, bagel chips, crispy corn cereal squares, crispy rice cereal squares, and crispy wheat cereal squares. Evenly coat all ingredients.
3. 3 Bake approximately 1 hour in the preheated oven. Drain on paper towels.

By Tawny

Ingredients

• ✓ crispy rice cereal square
• bacon
• butter
• brown sugar
• corn syrup
• bourbon
• worcestershire sauce
• chipotle chile powder
• mixed nut
• corn cereal
• pretzel
• oatmeal cereal square

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until very crisp and evenly browned, about 10 minutes. Drain bacon slices on paper towels.
2. 2 Preheat the oven to 300 degrees F (150 degrees C). Line 1/2-sheet cake pans or large baking pans with parchment paper, allowing paper to overlap the sides and ends.
3. 3 Microwave butter in a large heat-proof glass measuring cup until melted. Mix in brown sugar, corn syrup, bourbon, and Worcestershire sauce. Return butter mixture to the microwave and heat on high for 2 minutes.
4. 4 Whisk chipotle powder into the butter mixture until mixture thickens to a sticky, very light caramel.
5. 5 Combine mixed nuts, rice squares, corn cereal, pretzels, and oatmeal squares in a very large mixing bowl. Crumble in the cooled bacon and stir to combine. Pour the caramel-bourbon mixture evenly on top. Gently fold in using a large silicone spatula, hugging the sides of the bowl and working spatula inward, until pieces are evenly coated.
6. 6 Pour snack mix into a thin, even layer on the prepared baking pans.
7. 7 Bake in the preheated oven until dry and crispy, 20 to 25 minutes. Flip pieces over halfway through using the silicone spatula. Remove from oven and let cool completely on the pan, at least 30 minutes.
8. 8 Pull the edges of the parchment paper up to create a pouch and pour finished mix into a large, clean mixing bowl. Gently separate any clumps. Transfer snack mix to clean, airtight storage containers or resealable zip-top bags.

By brianinbowlinggreen

Ingredients

• ✓ crispy rice cereal square
• semi-sweet chocolate chip
• peanut butter
• confectioners sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Melt chocolate in a saucepan over low heat, stirring until smooth.
3. 3 Stir in peanut butter and mix until smooth.
4. 4 Remove from heat and add cereal. Stir until coated.
5. 5 Pour powdered sugar into large resealable plastic bag.
6. 6 Add cereal and shake until well coated.
7. 7 Store in an airtight container. Serve and enjoy!

By Nicky

Ingredients

• ✓ crispy rice cereal square
• margarine
• peanut butter
• white sugar
• egg
• all-purpose flour
• baking powder
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. 2 In a large bowl, cream together the margarine, peanut butter and sugar until smooth. Beat in the egg. Combine the flour, baking powder and salt; stir into the peanut butter mixture. Crush the cereal squares and stir into the dough until well blended. Roll tablespoons of dough into balls and place them 2 inches apart onto the prepared cookie sheets. Flatten slightly using a fork and making a criss cross pattern. Dip the fork in sugar to prevent sticking.
3. 3 Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are lightly browned. Let stand on the cookie sheet for 1 minute before removing to wire racks to cool completely.

By cbuker

Ingredients

• ✓ crispy rice cereal square
• hash brown potato
• cream of mushroom soup
• onion
• sour cream
• cheddar cheese
• salt
• pepper
• butter

Instructions

1. 1 Place hash browns in the bottom of a 9x13-inch baking dish. Stir soup, onion, sour cream, cheese, salt, and pepper together in a medium bowl until well combined; pour over hash browns. Crush cereal and mix with melted butter; sprinkle on top of casserole; cover and let rest in refrigerator 24 hours.
2. 2 Preheat the oven to 325 degrees F (165 degrees C).
3. 3 Bake casserole in preheated oven until golden, hot, and bubbly, about 45 minutes.

By Stacey

Ingredients

• ✓ crispy rice cereal square
• sugar
• cinnamon
• butter
• egg
• egg yolk
• lemon juice
• butter
• white sugar
• heavy cream
• lemon zest

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Stir cereal, sugar, and cinnamon together in a bowl; stir in melted butter until mixture is thoroughly moistened. Press mixture onto bottom and up sides of a 9-inch pie plate using a small, dry measuring cup. Bake in preheated oven until crust is browned and crisp, about 17 minutes. Transfer to a wire rack and let cool 15 minutes.
3. 3 Whisk whole eggs, yolks, lemon juice, butter, and sugar together in a heat-proof bowl set over a pan of simmering water. Whisk until egg mixture is as thick as honey, 5 to 8 minutes. Remove from heat and strain mixture through a fine-mesh sieve into a bowl. Let cool 30 minutes.
4. 4 Beat heavy cream in a bowl with an electric mixer at medium speed until stiff peaks form; gently fold into lemon mixture. Spoon into pie crust and chill 1 hour. Sprinkle with lemon zest.

By Allrecipes Member