Hello I have a question about this recipe, would the mix come out soggy or would it have its crunch still like the regular oven recipe?
Teresa Sanchez sent from my iPhone > On Dec 18, 2017, at 1:43 AM, gail johnson via Cookinginthedark > <cookinginthedark@acbradio.org> wrote: > > > Slow Cooker Chex Mix > Yield: 16 cups > Ingredients: > 3 cups Corn Chex cereal > 3 cups Rice Chex cereal > 3 cups Wheat Chex cereal > 3 cups Cheerios cereal > 3 cups pretzel sticks > 1 can mixed nuts > 1 cup vegetable oil or melted butter > 2 tablespoons Worcestershire sauce > 1 1/2 teaspoons seasoned salt > 3/4 teaspoon garlic powder > Instructions: > Mix all three Chex cereals, Cheerios cereal, pretzel sticks, and mixed nuts > in a 6-quart or larger slow cooker. > Whisk together vegetable oil or butter, Worcestershire sauce, seasoned salt > and garlic powder and pour over cereal mixture. Mix well. > Cook uncovered on high for approximately 90 minutes, stirring frequently. > Turn the slow cooker down to low and cook for an additional 20 minutes, again > stirring frequently. > Spread on a cookie sheet to cool. > The best part of this recipe is that you can customize the dry ingredients to > please. Try swapping the Corn Chex for Bugles or the Wheat Chex for melba > toasts. Prefer just cashews to mixed nuts — go for it! The combinations are > endless. > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
