Candy Corn Crunch Concoction

• 3 cups Wheat Chex Cereal
• 3 cups Corn Chex Cereal
• 3 cups Crispix Cereal
• 2 cups Mini Pretzels
• 2 cups Ritz Pretzel Rounds
• 2 cups Mixed Party Nuts
• 8 Tablespoons Butter
• 3 Tablespoons Worcestershire Sauce
• 1 teaspoon Garlic Powder
• 2 teaspoons Seasoning Salt
• 1/2 cups Candy Corn
• 1/2 cups Indian Candy Corn
• 1/2 cups Caramel Candy Corn
• 1 cup Mellowcreme Pumpkins

1. Preheat oven to 250 degrees F. Mix all cereals, pretzels and nuts together in a large bowl.
2. Cover two baking pans with parchment paper.
3. In a small bowl, melt the butter (melt the butter in the microwave for 30 seconds at a time until melted) and then stir in the worcestershire and seasonings.
4. Pour butter mixture over the Chex mix and stir to coat every piece evenly.
5. Divide mixture between two pans and bake in the preheated oven for 1 hour, stirring every 15 minutes.
6. Remove from oven and let cool.
7. Once the mixture is cooled, add the candy corn(s) and pumpkins and stir to combine.

cereal, cereal, cereal, pretzels, butter, worcestershire sauce, garlic, salt, corn, corn, caramel candy corn

Taken from tastykitchen.com/recipes/appetizers-and-snacks/candy-corn-crunch-concoction/ (may not work)