1/4 c Butter or margarine
1/4 c Creamy peanut butter
1 1/2 t Worcestershire sauce
1/2 t Salt
1/4 t Garlic powder
2 2/3 c Corn Chex cereal
2 2/3 c Rice Chex cereal
2 2/3 c Wheat Chex cereal
2/3 c Salted cocktail peanuts
8 oz Candy coated chocolate piece
Preheated 250? oven. In 15 x 10 x 2 inch baking pan melt butter and peanut butter in oven. Remove. Stir in Worcestershire, salt and garlic powder: mix well. Gradually add cereal and nuts, stirring until all pieces are evenly coated. Bake 1 hour, stirring every 15 minutes. Add candy, mixing well. Spread on absorbent paper to cool. Store in air tight container. Microwave Directions*: In 3 1/2 quart bowl or 13 x 9 x 2 inch microwave-safe dish melt butter and peanut butter on HIGH 1 minute. Stir in Worcestershire, salt and garlic powder; mix well. Gradually add cereal and nuts, stirring until all pieces are evenly coated. Microwave on HIGH 5 to 6 minutes, stirring every 1 1/2 minutes. Add candy, mixing well. Spread on absorbent paper to cool. Store in air tight container. *A 650 watt microwave was used. For other wattage ovens, time may need to be adjusted. Makes 8 cups. Courtesy Ralston-Purina. No copyright shown.