We LOVE this snack at our house. I must’ve made oh, a gazillion batches over the years.
4 cups Corn Chex
4 cups Rice Chex
1 cup salted peanuts
Combine above in a large bowl and set aside.
1/4 cup butter or margarine
1/4 cup peanut butter
2 1/4 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp garlic powder
1 cup candy corn
In small saucepan over medium heat, combine the butter, peanut butter, Worcestershire sauce, salt and garlic powder. Cook and stir until butter and peanut butter are melted. Pour over cereal mixture and toss to coat.
Spread into greased 15 x 10 pan. Bake 250 degrees for 1 hour, stirring every 15 minutes. Cool. Stir in candy corn. Store in air-tight container.
Makes 2 quarts.
Pam has written 30 romances, most of them historical westerns, but her newest releases are contemporary sweet romances featuring the Blackstone Ranch series published by Tule Publishing. Stay up on the latest at www.pamcrooks.com