Recipes and Cooking Game-Day Snack Mix By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on January 10, 2022 Print Rate It Share Share Tweet Pin Email Photo: Kritsada Panichgul Prep Time: 25 mins Bake Time: 45 mins Total Time: 25 mins Servings: 22 Jump to Nutrition Facts Ingredients 1 6 ounce package plain pita chips 4 cup round toasted oat cereal 4 cup bite-size rice square cereal 4 cup bite-size corn square cereal 1 ½ cup whole almonds 1 ½ cup pecan halves 2 tablespoon dried parsley flakes 1 cup butter ½ cup grated Parmesan cheese ¼ cup bottled Caesar salad dressing (not creamy) 1 teaspoon garlic powder Several drops bottled hot pepper sauce 1 Edible Snack Bowl (optional) Edible Snack Bowl 8 cup bite-size rice and/or corn square cereal ½ cup butter 2 tablespoon Worcestershire sauce 1 teaspoon seasoned salt ½ teaspoon onion powder Nonstick cooking spray 2 egg whites 2 tablespoon water Directions Preheat oven to 250°F. In a roasting pan combine pita chips, oat cereal, rice cereal, corn cereal, almonds, pecans, and parsley; set aside. In a small saucepan combine butter, cheese, Caesar dressing, garlic powder, and hot pepper sauce. Cook and stir over medium heat until butter is melted. Drizzle butter mixture over cereal mixture; stir gently to coat. Bake for 45 minutes, stirring every 15 minutes. Spread cereal mixture on a large sheet of foil to cool. Store in an airtight container at room temperature for up to 2 weeks or freeze for up to 3 months. If desired, serve in Edible Snack Bowl. Edible Snack Bowl Preheat oven to 250°F. Place 8 cups cereal in a roasting pan. In a small saucepan heat and stir butter, Worcestershire sauce, seasoned salt, and onion powder until butter melts. Drizzle butter mixture over cereal mixture; stir gently to coat. Bake for 45 minutes, stirring every 15 minutes. Spread on a large sheet of foil to cool. Preheat oven to 325°F. Coat a 3-quart oven-safe bowl with nonstick cooking spray; set aside. In a large mixing bowl combine egg whites and water; beat on high speed of an electric mixer until soft peaks form (tips curl). Add cereal mixture; stir gently to coat. Transfer cereal mixture to the prepared 3-quart bowl. Using several thicknesses of foil, form a smaller bowl; generously coat the outside of the foil bowl with nonstick cooking spray. Press the foil bowl into the cereal mixture, forcing the mixture up the side of the larger bowl to make a bowl shape. Bake about 30 minutes or until cereal mixture is set. Cool on a wire rack for 5 minutes. Carefully remove the foil; cool for 30 minutes more. Using a flexible long metal spatula, carefully loosen side of cereal bowl from oven-safe bowl. Invert onto a wire rack and let cool. Rate it Print Nutrition Facts (per serving) 289 Calories 22g Fat 21g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 22 Calories 289 % Daily Value * Total Fat 22g 28% Saturated Fat 7g 35% Cholesterol 24mg 8% Sodium 331mg 14% Total Carbohydrate 21g 8% Total Sugars 2g Protein 6g Vitamin C 4.1mg 21% Calcium 121.2mg 9% Iron 5.6mg 31% Potassium 159mg 3% Folate, total 129mcg Vitamin B-12 0.9mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.