Recipe: Snack mix ideas

CHEERIOS TREATS
3 Tablespoons vegetable oil spread sticks
1 (10 1/2 oz.) pkg. KRAFT Miniature Marshmallows (6 cups)
1/2 cup smooth or crunchy peanut butter
5 cups CHEERIOS toasted Whole Grain Oat Cereal
Grease 13x9-inch pan. Microwave spread in large microwavable bowl on HIGH 45 seconds or until melted.
Add marshmallows; toss to coat with spread. Microwave on HIGH 1 1/2 minutes or until smooth when stirred, stirring after 45 seconds. Stir in peanut butter. Immediately add cereal; mix lightly until well coated. Using greased spatula or wax paper, press mixture into prepared pan. (For ease in preparation, spray spatula or wax paper with no stick cooking spray.) Cool; cut into squares. Makes about 24.
Variations: Mix 1 cup candy-coated milk chocolate candies with cereal or mix 1 cup raisins and 1/2 cups dry roasted peanuts with cereal; add to warm marshmallow-peanut butter mixture.

CAPTAIN CRUNCH CANDY

2 pounds white chocolate
3 cups Rice Krispies
3 cups peanuts
3 cups Peanut Butter Captain Crunch cereal
3 cups miniature marshmallows
In the top of a double boiler, melt white chocolate over low heat. In a large bowl combine all other ingredients and pour melted white chocolate over the mixture. Mix well. Drop by teaspoon onto wax paper and cool.
Yield: 3 dozen candies.

PUPPY CHOW
1 big box Crispix
12 oz. chocolate chips
1 1/2 c. peanut butter
1/2 c. butter or substitute
Melt and pour over cereal, then 2 1/2 cups sifted
powdered sugar in a brown paper bag. Shake cereal and then lay
out to dry on paper bag or foil.

WHITE CHOCOLATE PARTY MIX
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient --
Preparation Method
-------- ------------
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1 pound white chocolate
3 cups Rice Chex
3 cups Corn Chex
3 cups Cheerios
2 cups stick pretzels
2 cups dry roasted peanuts
12 ounces M&Ms plain chocolate
candy
Slowly melt white chocolate in top of double
boiler over simmering water. Combine
cereals, pretzels, peanuts, and M & M's in a
large bowl. Slowly pour chocolate over
mixture and stir to evenly coat. Spread the
mixture on wax paper and cool. Break into
small pieces. Store in air-tight container
and refrigerate to keep fresh. Yield 12-14
cups.