NUTTY CRUNCH SNACK MIX

Nutty Crunch Snack Mix image

Number Of Ingredients 7

Ingredients

5 cups Mini-Wheats® frosted bite size wheat biscuits
1 1/2 cups small pretzels twists
1/2 cup dry roasted peanuts
2 tablespoons margarine
2 tablespoons light corn syrup
1/2 cup creamy peanut butter
1 cup raisins

Steps:

1. In medium bowl, measure KELLOGG'S MINI-WHEATS Frosted Bite Size cereal, pretzels and peanuts. Set aside.2. In large microwave-safe bowl, heat margarine, corn syrup and peanut butter on HIGH for 30 seconds. Stir until smooth. Add cereal mixture and toss gently until evenly coated. 3. Microwave on HIGH a total of 5 minutes, stirring well after 2 and 4 minutes. Use caution, mixture will be hot.4. Remove cereal mixture from microwave and mix in raisins. (Use caution, mixture will be hot.) Spread on waxed paper lined baking sheet. When completely cool, store in airtight container.Microwave cooking times may vary.VARIATIONS: Peanut Butter & Jelly - Prepare as above through step 3. Remove from microwave and stir in raisins. Sprinkle 1 tablespoon dry regular strawberry flavored gelatin over hot cereal mixture, tossing gently. (Use caution, mixture will be hot.) Spread on waxed paper lined baking sheet. When completely cool, store in airtight container.Chocolate-Marshmallow - Prepare as above through step 3. Remove from microwave. Stir in raisins, 1 cup semi-sweet chocolate morsels and 1 cup miniature marshmallows, mixing until chocolate is partially melted. Spread on waxed paper lined baking sheet. Refrigerate until firm. Break into bite size pieces and place in airtight container. Store in refrigerator. Tropical Fruit - Prepare as above through step 3, adding 2 tablespoons sesame seeds with cereal. Remove from microwave. Stir in 1 package (7 oz.) dried tropical medley chopped fruit. (Use caution, mixture will be hot.) Spread on waxed paper lined baking sheet. When completely cool, store in airtight container.CONVENTIONAL METHOD: In a medium bowl, combine cereal, pretzels and peanuts. In a medium saucepan, heat margarine, corn syrup and peanut butter until margarine is melted and mixture is smooth, stirring constantly. Pour over cereal mixture and toss gently until evenly coated. Transfer mixture to 13 x 9 x 2-inch baking pan. Bake at 350: F about 12 minutes or until lightly toasted, stirring after 4 and 10 minutes baking. Use caution, mixture will be hot. Spread on waxed paper lined baking sheet. When completely cool, store in airtight container.

Nutrition Facts : Nutritional Facts Serves