SWEET AND SALTY M&M RECIPES

Steps:

• Heat oven to 375°F. Spray large roasting pan with no-stick cooking spray.
• Combine corn snacks, cereal, pretzels and pecans in prepared pan; set aside.
• Combine brown sugar, butter, corn syrup and salt in 2-quart heavy saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil. Remove from heat; stir in vanilla and baking soda. Pour syrup mixture over cereal mixture in pan; toss to coat.
• Bake 15 minutes, stirring every 5 minutes, or until coating is set. Remove from oven; stir.
• Spread mixture onto waxed paper. Cool completely; stir in chocolate pieces. Break into pieces.
• Store in container with tight-fitting lid up to 1 week.

Steps:

• Line a rimmed baking sheet with parchment paper or foil. Set aside.
• In a large bowl, place Corn Chex, Rice Chex, pretzels, Cheez-Its, and Wheat Chex. Stir gently to combine.
• In a separate small bowl, whisk together melted butter, brown sugar, honey, and kosher salt until well combined and smooth.
• Pour butter mixture over cereal mixture; stir gently to thoroughly coat. Spread mixture in an even layer on the prepared baking sheet.
• Bake at 300℉ for 30 minutes, stirring every 10 minutes.
• Remove pan from oven. Allow to cool completely, about 30 minutes, stirring occasionally and breaking up clumps with your hands.
• Once cooled, stir in Reese's Pieces.
• Store in an airtight container at room temperature for up to about 1 week.
• Don't skip lining the baking sheet with parchment paper or foil! This stuff gets sticky as it bakes, and lining the pan saves a lot of elbow grease at clean-up time.
• You can substitute M&Ms for Reese's Pieces, if you'd like.