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Nuts and Bolts

Source of Recipe

From "Come on Over!" by Elizabeth Heiskell


Recipe Introduction

"There are some recipes I almost feel guilty sharing. If I know on the front end that a recipe is highly addictive, death to a diet, and super simple to make, I almost feel like a drug dealer. This is one of those. On the other hand, I would hate for everyone to not be able to enjoy this most perfect game day snack. It's simple to make, can be made ahead, and freezes beautifully. What more could you ask for? So here it goes, but make it at your own risk and know you have been warned."

List of Ingredients

◦ 3 cups Corn Chex cereal
◦ 3 cups Wheat Chex cereal
◦ 1 cup pretzel sticks
◦ 1 cup Cheez-Its
◦ 1 cup dry-roasted peanuts
◦ 2 tablespoons salted butter
◦ ⅓ cup buffalo wing sauce (not hot sauce)
◦ 1 (1-ounce) packet ranch dressing mix


Recipe

Line a rimmed baking sheet with foil. In a large microwave-safe bowl, combine the Chex cereals, pretzels, Cheez-Its, and peanuts.

In a small pot over medium heat, melt the butter. Whisk in the buffalo sauce and ranch dressing mix. Pour half of the sauce over the Chex mixture and stir very well. Then pour the rest of the sauce over the Chex mixture and mix very well.

Microwave the Chex mixture for 2 minutes on high. Remove and stir; repeat this process two more times (6 minutes total). Remove from the microwave and spread the mixture onto the prepared baking sheet. Allow to cool for 30 to 45 minutes before serving. Store in an airtight container at room temperature for up to six weeks. It can be frozen for up to six months.

Serves 10