I had to make a second batch within hours of making the first one... it disappeared THAT quickly.Everyone couldn't stop eating it. I plan to try lots of variations, but stick to the same coating... it was DELICIOUS. FYI... pecan halves were terrific in this.

I've made this twice now, pretty much as written, except: baked on two jelly-roll pans; used mixed nuts and doubled the amount; doubled the amount of candy corn, using regular for one half and caramel for one half; used corn chex and wheat chex. The second time, I used double mixed nuts, double [regular] candy corn, four cups corn chex; two cups cheerios; two cups pretzel sticks (broken in half); extra 'sauce'; baked at 275 on (again) two jelly-roll pans. This is very good; addictive, actually. But I would like to try this recipe without the peanut butter. Seems out of place for me, somehow, altho this is probably just a personal preference. Can't taste the peanut butter, and I think the PB gives a bit of a strange texture. I'm going for the spicy/salty/sweet...not quite there.

I made this last year for a pumpkin carving party (for adults), and it was a huge hit. Most of it was eaten on the way to the pumpkin patch actually. I added popcorn too.

My kids like this, but sort of pick at it. Although they were delighted with it when I first served it, it's still here after a week. That said, I snuck a taste (I'm not supposed to eat wheat cereals) and thought it was delicious. If I could, I'd have eaten the remainder up in a day. Really tasty.

This is a wonderful recipe, and one I have made time and time again. I originally clipped this recipe from a Taste of Home magazine.

Recipe needs to be modified, either decrease amount of cereal, or increase amount of butter/PB, there was NOT enough to coat the dry mix to bake evenly