Ingredients:

  • 6 cups (140g) Rice Chex Cereal
  • 6 cups (140g) Corn Chex Cereal
  • 2 cups (110g) Mini Pretzels
  • 2 cups (60g) Bugles Corn Snacks
  • 1/4 cup (57g) Unsalted Butter
  • 1/3 cup (80ml) Pure Maple Syrup
  • 2 tbsp (25g) Brown Sugar
  • 1 tsp (5ml) Vanilla Extract
  • 1/4 tsp (1.5g) Fine Sea Salt
  • 1/2 cup (65g) Roasted Pumpkin Seeds (Pepitas)
  • 1/2 cup (70g) Dried Cranberries
  • 1/2 cup (85g) Dark Chocolate Chips (70% Cocoa)

Instructions:

  1. Preheat oven to 275°F (135°C) and line a baking sheet with parchment paper.
  2. In an extra-large mixing bowl, combine Rice Chex, Corn Chex, pretzels, and Bugles, tossing gently to distribute evenly.
  3. In a small saucepan over medium heat, melt the butter. Whisk in maple syrup, brown sugar, and sea salt; simmer for 2–3 minutes until dissolved and velvety.
  4. Remove glaze from heat, stir in vanilla extract, and pour over the cereal mixture, folding gently with a spatula until evenly coated.
  5. Spread the mix in a single layer on the prepared baking sheet and bake for 12–15 minutes, stirring halfway through.
  6. Remove from oven and let cool for 5–10 minutes.
  7. Fold in pumpkin seeds, dried cranberries, and dark chocolate chips while the mix is still warm, then spread on the pan to cool completely.