Ingredients
- 1 package plain mini pretzels
- 1 package Original Bugles
- 1 box Cinnabon cereal
- 1 box Crispix cereal
- 1 box Corn Chex cereal (May substitute Cinnamon Chex if you love cinnamon!)
- 1 bag of candy corn or pumpkin candy corn
- Mini Reese’s Peanut Butter cups
For the syrup mixture:
- 1 cup butter
- 2 cups brown sugar
- 1/2 cup Karo light corn syrup
- 1 teaspoon of vanilla extract
Instructions
- Prep. Preheat oven to 200 degrees Fahrenheit. Prep two large baking pans and line with parchment paper. Set aside.
- Mix. Using a large mixing bowl, add the cereals, bugle and pretzels. Mix together gently.
- Boil. In a medium-sized saucepan, add the butter, brown sugar and corn syrup. Cook on medium-high heat unit mixture comes to a boil.
- Reduce. Reduce heat to low-medium and let mixture heat through and simmer for 3-5 minutes. Stir frequently. Then remove from heat.
- Stir. Stir in the vanilla and mix.
- Pour. Carefully pour the syrup mixture over the cereal mix. Gently mix until evenly coated, being cautious not to crush the cereal mix.
- Divide. Divide the coated cereal mix between the two baking pans. Spread out evenly in one layer.
- Bake. Bake for 1 hour, stirring the cereal at the halfway mark. In the last 15 minutes of baking, increase heat to 250 degrees Fahrenheit to add more of a crunch to the Chex mix. Crunchy is better.
- Cool. Let cool completely. Add in the candy to your liking.
- Store. Store in airtight container.
Notes
Store in airtight container for up to a week.
Instead of vanilla extract, you may substitute for maple syrup to give this recipe the robust flavors of Fall.
For my cinnamon lovers, you may also choose to use Cinnamon Flavored Chex Cereal.
You can customize this recipe to your liking. If you do, please share how it turned out. Send me a message. I would love to hear all about it.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Snack
- Method: Baking
- Cuisine: American