Sweet Chex Mix

I started by teaching career back in the late 90's and meet my first teacher friend, Deb.  Deb taught both high school math and German and somehow managed to make the best birthday lunches for all of us in the math department. It was there she introduced this amazing, crunchy, sweet, addicting, delicious treat to the entire math department (it's radical...get it).  In the year 2K she also brought it to every bunco night, fast forward to playdates once we had kids and to this day in 2019 she has kept the recipe going strong.  The hardest part of this recipe is deciding how many batches you are going to make because let's be honest, you are not going to eat the leftover wheat chex with milk.
Go ahead and buy two pounds of butter, you will need it!

Unlike most of my recipes this one is pretty exact with measurements.  Click the link to watch me make the yummy treat on Tailgating Tidbits.  Recipe follows below and can also be printed for quick access!

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Sweet and Crunchy Chex Mix 

Ingredients: 

3/4 cup salted butter (not margarine) 

1 cup brown sugar (dark or light)

2 cups corn chex 

2 cups wheat chex (or Crispex) 

2 cups rice chex 

1 cup pecan halves 

(I break them in half) 

1 cup pretzel circles or any flat pretzel 

Preheat over to 350 degrees 

Bring butter and brown sugar to a boil 

over medium high heat, whisking or stirring constantly, 

and continue to boil for 2 additional minutes. 

In a large bowl combine the cereal, pecans and pretzels 

Pour butter and sugar mixture over mixture and stir until combined 

Pour onto a greased 9x13 cookie sheet (I used a silpat on a cookie sheet) 

Bake at 350 degrees for 8 minutes, stir and cook another 8 minutes 

Cool before serving