Ingredients:
3 Cups Rice Chex 4 Cups Corn Chex 1 cup peanuts 1 cup gluten free pretzels 1 1/2 cup gluten free bagel chips (I used Glutino Bagel Chips – Original) 8 tablespoons salter butter melted 8 teaspoons Worcestershire Sauce (Lea and Perrins is labeled gluten free) 2 teaspoons garlic powder 2 teaspoons onion powder 1/4 teaspoon sugar 1 teaspoon salt * Always check your spices and all ingredients to ensure gluten free status. Instructions:
Mix Chex, peanuts, gluten free pretzels, and gluten free bagel chips together in large roasting pan or two big cake pans.
Melt butter and stir in Worcestershire Sauce, garlic powder,onion powder,sugar and salt,stir until everything is blended together. I just melted my butter in a glass measuring cup so the mix was easy to pour in.Pour half the liquid mixture over the dry cereal mix and stir/fold to coat the cereal mix. Then pour the remaining mixture and hit any dry spots make sure you stir well and coat everything.
Add to a preheated 250° oven and bake for one hour and 15 minutes stirring mixture twice during baking. Spread onto absorbent paper to cool,I used wax paper. Store in airtight container and snack away.
Check her page out for more Gluten Free Recipes: Rolling out the Dough
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