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Autumn Jumble

  • 4 c. Corn Chex
  • 4 c. Rice Chex
  • 1 c. salted peanuts
  • 1/4 c. butter
  • 1/4 c. peanut butter
  • 2 1/2 tsp. Worcestershire sauce
  • 1/2 tsp. salt
  • 1/4 tsp. garlic powder
  • 1 c. candy Corn


In a large bowl, combine the cereal and peanuts. In a small saucepan over medium heat, combine butter, peanut butter, Worcestershire sauce, salt, and garlic powder. Cook and stir until butter and peanut butter are melted. Pour over cereal mixture and toss to coat. Spread into a greased 15x10x1 baking pan. Bake at 250° for 1 hour, stirring every 15 minutes. Cool. Stir in candy corn. Store in airtight container. Yields about 2 quarts.