1. Preheat the Oven
- Preheat your oven to 250°F (120°C).
- Line a large baking sheet with parchment paper or a silicone baking mat.
2. Mix the Dry Ingredients
- In a large bowl, combine the Rice Chex, Corn Chex, pretzels, and mixed nuts. Set aside.
3. Prepare the Glaze
- In a medium saucepan over medium heat, melt the butter.
- Stir in the corn syrup and brown sugar, then bring the mixture to a boil. Let it boil for 3–4 minutes, stirring constantly.
- Remove from heat and stir in the vanilla extract, salt, and baking soda. The mixture will foam slightly.
4. Coat the Mixture
- Pour the glaze over the cereal mixture and stir until everything is evenly coated.
5. Bake
- Spread the coated mixture evenly onto the prepared baking sheet.
- Bake for 45 minutes, stirring every 15 minutes to ensure even coating and crispness.
6. Cool and Add Chocolate (Optional)
- Remove the baking sheet from the oven and let the mixture cool completely.
- Once cooled, stir in M&M’s or chocolate candies if desired.
7. Serve and Store
- Break into bite-sized clusters and serve in a large bowl.
- Store leftovers in an airtight container at room temperature for up to 2 weeks, or freeze for up to 2 months.
Tips for Success
