Type what you have

Ingredients

• ✓ corn snack
• crispy rice cereal
• graham cracker
• pecan
• cookie butter
• butter
• cinnamon chip
• cinnamon-flavored crispy rice cereal

Instructions

1. 1 Combine Rice Chex, 1 cup Bugles, 1 cup graham cracker sticks, and 1/4 cup pecan halves in a large bowl.
2. 2 Melt cookie butter and butter in a saucepan over medium heat. Add 1/4 cup cinnamon chips and stir until smooth and well combined. Remove from heat and pour mixture over the cereal mixture. Stir gently to coat all pieces.
3. 3 Spread mixture out onto a parchment-lined baking sheet, separating any larger pieces. Allow to cool for about 15 minutes.
4. 4 Combine Cinnamon Chex with remaining 1 cup Bugles, 1 cup graham cracker sticks, and 1/4 cup pecans in a large bowl. Add to the cooled mixture and toss gently to combine.

By thedailygourmet

Ingredients

• ✓ corn snack
• cheese-flavored cracker
• pretzel
• corn cereal
• shredded wheat cereal
• pecan
• butter
• maple syrup
• worcestershire sauce
• cajun seasoning
• cayenne pepper

Instructions

1. 1 Gather all ingredients. Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Combine cone-shaped corn snacks, cheese crackers, pretzels, corn cereal squares, mini shredded wheat squares, and pecan halves in a large bowl.
3. 3 Whisk butter, maple syrup, Worcestershire sauce, Cajun seasoning, and cayenne pepper together in a separate bowl.
4. 4 Pour butter mixture over snack mixture; toss lightly to coat. Spread mixture onto a 10x15-inch jelly roll pan.
5. 5 Bake in the preheated oven until lightly toasted and liquid absorbed, about 1 hour, stirring every 15 minutes.

By Jennifer Dery

Ingredients

• ✓ corn snack
• cheese-flavored cracker
• popcorn
• pretzel stick
• brown sugar
• corn syrup
• butter
• salt
• vanilla extract
• baking soda
• vanilla candy coating
• candy eyeball
• candy corn
• candy-coated peanut butter pieces

Instructions

1. 1 Preheat the oven to 255 degrees F (124 degrees C).
2. 2 Combine corn snacks, cheese crackers, popcorn, and pretzel sticks in a large roasting pan.
3. 3 Bring brown sugar, corn syrup, butter, and salt to a boil in a medium saucepan over medium heat, stirring occasionally. Cook, stirring frequently, for 5 minutes. Remove from heat; stir in vanilla and baking soda. Pour syrup over snack mixture in the roasting pan; stir to coat.
4. 4 Bake in the preheated oven for 1 hour, stirring to coat every 15 minutes.
5. 5 Line a countertop with waxed paper. Spread snack mix into a single layer on top.
6. 6 Place candy coating in a microwave-safe bowl and heat in the microwave for 1 minute. Stir until smooth and place a dot of melted candy on the back of a candy eyeball; attach to a corn snack. Repeat with remaining eyeballs.
7. 7 Transfer snack mix to a large bowl. Stir in candy corn and peanut butter candy pieces until incorporated.

By SunnyDaysNora