3 cups Wheat Chex

3 cups Corn Chex

2 cups Pretzels

1 cup Peanuts, unsalted, if using "salted" omit salt in recipe

3 tablespoons butter

½ teaspoon Salt

2 teaspoons Pumpkin Pie Spice

3 tablespoons Maple Syrup

1 1/2 cups Candy Corn

1 cup Dried Cranberries

Preheat oven to 250 degrees

Place wheat chex, corn chex, pretzels, and peanuts on a sheet pan or use two if needed.

In a small skillet melt together butter, salt, pie spice, and maple syrup.

Pour the butter mixture over the chex mix and stir until everything is well coated.

Bake for 45 minutes, stirring every 15 minutes to keep from burning.

Cool completely and then stir in the candy corn and cranberries. Store in an airtight container.

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