Ingredients
-
4 cups
toasted
rice cereal
, squares
-
3 cups
toasted
MultiGrain Cheerios
-
3 cups
cone-shaped crispy snack
corn
, (such as Bugels)
-
3 cups
pretzel sticks
-
2 cups
salted
peanuts
, (or roasted salted edamame to make school safe!)
-
2 tsp
garlic powder
-
1 tsp
celery
salt
-
1 tsp
onion powder
-
1 cup
butter
, melted
-
3 tbsp
Worchestershire sauce
Instructions
Combine cereal squares, O’s cereal, corn snacks, pretzel sticks and peanuts in a 6-quart slow cooker.
In a small bowl, combine garlic powder, celery salt, onion powder, butter and Worcestershire sauce. Pour the butter mixture over the cereal mix and toss until as evenly coated as possible. Cover and cook on high for about 2 hours, stirring every 15 minutes to keep the mixture at the bottom and edges of the slow cooker from burning. Store in an airtight container at room temperature for up to 2 weeks.
This recipe is an excerpt from Best of Bridge The Family Slow Cooker, page 34.
