8 cups oven toasted corn cereal squares
4 cups toasted whole grain oat cereal
2 cups cocktail peanuts*
2 cups pretzel sticks, broken in half
1 1/2 cups firmly packed brown sugar
1/2 cup light corn syrup
1/2 teaspoon baking soda
2 cups candy-coated milk chocolate pieces
1 cup coarsely chopped dried fruit (such as apples, apricots, raisins), if desired
Heat oven to 250°F. Spray large roaster pan with no-stick cooking spray.
Place cereals, peanuts and pretzels into pan.
Combine Cinnamon Sugar Butter Spread, brown sugar and corn syrup in 3-quart saucepan. Cook over medium heat 8-10 minutes or until mixture comes to a boil. Boil 1 minute. Remove from heat; stir in baking soda. Pour over cereal mixture in pan; stir to coat.
Bake, stirring every 15 minutes, 45-55 minutes or until coating is golden brown and set.
Cool 10 minutes; stir in candy and fruit. Spread onto waxed paper; cool completely. Store in container with tight-fitting lid.
*Substitute slivered almonds.
This recipe can easily be cut in half for a smaller batch.