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    Kathy’s Bold Chex Mix (Crockpot, Microwa

    Source of Recipe

    Kathy Hernandez

    Recipe Introduction

    Road trip staple for all! Even when we've made a double batch, it's gone in a flash!

    List of Ingredients

    1 cup Spanish peanuts nuts
    7 cup Corn Chex® cereal
    7 cup Wheat Chex® cereal, or Rice Chex if gluten free
    9 tbsp. butter
    5 tbsp. Worcestershire sauce
    1 tsp. garlic powder
    3 tsp. seasoned salt
    2 tsp. onion powder



    In large bowl, microwave butter about 35 secs. or until melted.
    Stir in seasonings.
    Gradually stir in all remaining ingredients until evenly coated.
    Microwave uncovered 6 mins, stirring well every 2 minutes.
    To cool more quickly you can spread onto paper towels for about 15 mins.
    Store in an airtight container.


    Put all cereal and snack ingredients into crock pot.
    In small bowl, mix together butter and seasonings.
    Drizzle butter mixture over top and toss until well-mixed.
    Cover and cook on low 3-4 hrs.
    Uncover for last 30-40 mins.


    Heat oven to 250°F.
    In ungreased large roasting pan, melt butter in oven.
    Stir in seasonings.
    Gradually stir in remaining ingredients until evenly coated.
    Bake 1 hour, stirring every 15 minutes.
    Spread on paper towels to cool, about 15 minutes.




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