In the true Spirit of Christmas I’ve decided to share my Munch Mix Recipe, or as I like to call it CRACK.

Once you start eating it you just can't stop yourself.

Follow up:

Everyone is always asking me for the recipe and I have always guarded it carefully, but this year I have decided to share it with you so that you can make it for your family and friends and pass it along.

I do suggest that you make more than you need because you won't be able to stop yourself from snacking on this while it's cooling. (I usually make a triple batch).

It's fantastic when it's on the counter still warm, it's like The Heavens open up and a choir of Angels is singing.

I know it sounds crazy, but trust me on this one.

Ingredients:

5 Cups Rice Chex
5 Cups Corn Chex
4 Cups Cinnamon Chex
2 Cups Dry Roasted Peanuts
2 Cups Sugar
1 Cup Butter
1 Cup Light Corn Syrup
3 Cups Vanilla Wafers
4 tsp Madagascar Vanilla
2 tsp Baking Soda
1 12 oz. Bag M&M's
1/2 Bag Hershey's Candycane Kisses

1. Mix Corn Chex, Cinnamon Chex and Rice Chex in a large Baking Dish.

• I like the disposable one's so you can toss them when you're done.

2. Add Peanuts to the Chex and mix together

• I use the Dry Roasted, they’re not greasy like regular peanuts.

3. Take your Vanilla Wafers and break into pieces.

• Add them to the Chex and mix together.

4. Mix together Sugar, Butter and Corn Syrup in at least a 3 quart pot.

5. Stir constantly until all of the Butter melts.

• Bring to a boil over medium heat.
• Let mixture boil for 5 minutes.
• Once it starts boiling don't stir anymore.

6. After 5 minutes remove the Pot from the heat.

• Add in Vanilla and Baking Soda and stir quickly.

7. The mixture will lighten in color and get foamy and will rise up so work fast.

8. Pour the Foamy mixture on top of the Chex Mix.

• Be careful it's very hot and will burn if you spill it on your hands.
• Stir the Chex with a wooden spoon.
• Put the Pan into the Oven and bake at 250 degrees for 30 minutes.
• Stir the Mix every 10 minutes to coat all the Chex with the Syrup Mixture.

9. While the Chex Mix is Baking get the counter ready for cooling.

• Tape down a layer Aluminum foil to the counter.
• And then a layer of Waxed Paper.
• I put the Aluminum foil on the bottom because the butter will seep through the paper and make a mess.

10. Also while waiting get your bag of Kisses and unwrap each one.

• Put on a Cutting Board and chop into about 4 pieces per Kiss.
• Put in a bowl and set aside.

11. After 30 minutes remove the Chex Mix from the oven and stir one last time.

• Pour onto the Waxed Paper in the center.
• This way you can work your way around to the outside for cooling.

12. While the Chex Mix is still warm start to separate it into pieces.

• Otherwise you will have large clumps that no one will want to eat.
• Let it cool on the waxed paper for about 15 minutes.

13. Put the Chex back into the Pan.

• I find it easier to load into the bags this way.

14. Add your Kisses and M&M's to the Chex and Mix well.

15. You can use whatever kind of bags that you like

• Make sure that you get the ones that come with a twisty tie.
• Print out a label and add some ribbon and they’re ready to go.