Sweet And Nutty Cereal Munch Recipes

Steps:

• Line cookie sheet with cooking parchment paper. In large bowl, mix together cereal, pretzels, candies and peanuts.
• In small microwavable bowl, microwave peanut butter chips and peanut butter uncovered on High about 1 minute, stirring once, until softened and chips can be stirred smooth. Pour over cereal mixture and stir to evenly coat. Spread mixture in single layer on cookie sheet; cool. Break into pieces. Store tightly covered at room temperature.

Steps:

• Into large bowl, measure cereal; set aside.
• In 1-quart microwaveable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
• Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Lightly grease a large roasting pan.
• In a large bowl, mix crispy corn and rice cereal, slivered almonds and toasted, chopped pecans.
• In a medium saucepan over medium heat, melt the butter and mix with dark corn syrup and light brown sugar. Pour the mixture over the crispy corn and rice cereal mixture. Stir and shake to coat all the nuts and cereal.
• Pour the coated mixture into the prepared roasting pan. Stirring approximately every 15 minutes, cook 1 hour in the preheated oven. Cool on wax paper, and store in airtight containers.

Steps:

• Stir cereal squares, pretzel sticks, peanuts, and milk chocolate pieces together in a large bowl.
• Melt the vanilla baking chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Drizzle melted chips over cereal mixture. Pour mixture out onto a large piece of aluminum foil and cool for 30 minutes. Break into bite-size pieces.

Steps:

• Heat oven to 250°F. In ungreased 15x10x1-inch pan, mix pretzels, cereals and nuts.
• In small bowl, mix melted butter, brown sugar and Worcestershire sauce until blended. Pour over cereal mixture, stirring to coat.
• Bake 1 hour, stirring every 15 minutes. Spread on paper towels; cool about 15 minutes. Store in airtight container.

Steps:

• Heat oven to 300°F. Lightly grease cookie sheet.
• In large bowl, beat egg white on high speed until foamy; beat in salt. Gradually beat in brown sugar until thick and glossy. Gently stir in cinnamon, cereal and pecans until completely coated. Spread as thinly as possible on cookie sheet.
• Bake 12 to 15 minutes or until set. Immediately remove from cookie sheet to cold cookie sheet or large pan. Cool completely, about 30 minutes. Break into pieces. Store in airtight container.

Steps:

• In medium bowl, mix all ingredients.

Steps:

• In a large saucepan, combine the first five ingredients. Cook until butter is melted and sugar is dissolved; stir until smooth. , In a large bowl, combine the cereal, oats and nuts. Drizzle with butter mixture; toss to coat. , Transfer to a greased 15x10x1-in. baking pan. Bake, uncovered, at 275° for 45 minutes, stirring every 15 minutes. Cool for 15 minutes, stirring occasionally. Stir in cranberries and chocolate-covered raisins. Store in an airtight container.