- 4 cups Corn Chex® cereal
- 4 cups Rice Chex® cereal
- 1 cup salted peanuts
- 1/4 cup butter or margarine
- 1/4 cup peanut butter
- 2 1/4 teaspoons Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1 cup candy corn
- In a large bowl, combine the cereal and peanuts. In a 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 a greased 15-in. x 10-in. x 1-in baking pan. Bake at 250 degrees F for 1 hour, stirring every 15 minutes. Cool; stir in candy corn. Store in an airtight container.