#2983 - Peanut Butter Munch

(by Shirley McNevich)

9 cups any flavor Chex cereal
1 cup Nestle's semi-sweet chocolate bits
1/2 cup Jif peanut butter
1/4 cup butter
1 tsp. vanilla
1 1/2 cups Domino's powdered sugar

Place the cereal in a large bowl. In a microwave safe bowl add chocolate chips, peanut butter, and butter--microwave on high for 1 minute, then stir. Continue to microwave in 30 second increments and stir until melted and smooth. Remove from microwave--add vanilla--stir until mixed. Pour the chocolate mixture over the cereal--stir with a wooden spoon until cereal is well coated. Pour the coated cereal mixture into a 2 gallon Ziploc bag along with the powdered sugar--close the top of the bag and shake well to coat. Spread the mixture in a single layer on wax paper to cool and harden. Once cooled, put mixture in an airtight container and keep refrigerated.

#2032 - Rice Cereal Squares

(by Shirley McNevich)

9 cups Chex rice cereal
1 cup Nestle's semi-sweet chocolate bits
1/2 cup Jif peanut butter
1/4 cup softened butter
1/2 tsp. vanilla
1 1/2 cups Domino's powdered sugar

In a microwave safe bowl add chocolate bits, peanut butter and butter--microwave on high for 30 seconds at a time (stirring after each 30 seconds) until mixture is smooth. Add vanilla--stir. Place rice cereal in a large bowl--pour chocolate mixture over cereal--stir until cereal is coated. Pour coated cereal into a large Ziploc bag--add powdered sugar to the bag. Seal the bag and shake to coat. Once coated, spread cereal on to wax paper. Cool completely.

#788 - Peanut Butter Snack Mix

(by Shirley McNevich)

3 TBSP honey
2 TBSP butter
3 TBSP Jif peanut butter
4 cups assorted Chex cereal
2 cups miniature pretzels
1/3 cup dry roasted peanuts (or more if you like)

In a microwave safe bowl add honey, butter and peanut butter--microwave on high until it's soft enough to stir, then stir until smooth. In a large bowl add Chex cereal, pretzels and peanuts--stir. Pour peanut butter mixture over the cereal mixture--stir and toss to coat. Butter a jelly roll pan and spread the whole mixture on the jelly roll pan. Bake at 175 degrees for 90 minutes (stir mixture after the first 45 minutes of baking). Keep refrigerated after it has cooled.