In a large crock pot, combine the cereal, pretzels, cheese crackers, and peanuts. Stir to combine.
In a small bowl, combine the melted butter, Worcestershire sauce, seasoned salt, and garlic powder.
Whisk to combine.
Pour over cereal mixture and stir to coat.
Cook on low for 3 hours, stirring every 45 minutes - 1 hour.
Spread on parchment lined baking sheets to cool completely.
Store for 2-3 weeks at room temperature in an air tight container.
Notes
Stir occasionally while cooking to prevent Chex mix burn.
Store leftovers for 2-3 weeks in an airtight container at room temperature.
I like to make big batches package some up for friends or hostess gifts at holiday parties. Look for pretty tins or use mason jars for a beautiful presentation.
This is a versatile recipe! Try some creative ideas and use oyster crackers, bagel chips, goldfish crackers, rye chips and BBQ corn chips.
Add a little rosemary or thyme for more flavor.
Honey nut cheerios or honey roasted peanuts add a touch of sweetness.