Fall Harvest Crack

4 cups Rice Chex cereal
2 cups mini pretzels
1 cup candy corn
1 cup Reese’s Pieces
1 cup M&Ms (fall colors)
1 cup chocolate chips
1 cup caramel bits
1/4 cup butter
2 tablespoons brown sugar
1 teaspoon vanilla extract
Pinch of salt

1. Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. In a large bowl, combine the Rice Chex cereal and mini pretzels. Set aside.

3. In a small saucepan over medium heat, melt the butter, then stir in the brown sugar until dissolved. Bring the mixture to a gentle boil, then remove from heat and stir in the vanilla extract and a pinch of salt.

4. Pour the butter mixture over the cereal and pretzels, stirring well to coat evenly.

5. Spread the mixture in an even layer on the prepared baking sheet. Bake for 10-15 minutes, stirring halfway through.

6. Remove from the oven and let it cool slightly. Once cooled, transfer to a large bowl.

7. Add the candy corn, Reese’s Pieces, M&Ms, chocolate chips, and caramel bits to the bowl. Mix well to combine everything.

8. Spread the mixture back onto the baking sheet to cool completely. Once cooled, break into pieces and store in an airtight container.