9 c. Wheat, Rice and/or Corn Chex
2 c. broken pretzels
1 c. peanuts
1 c. brown sugar
1/2 c. butter
1/2 c. corn syrup
1 tsp. vanilla
1/2 tsp. baking soda
2 c. chocolate chips
1 1/2 c. raisins

Preheat oven to 250 degrees. Combine cereal, pretzels and peanuts in large, shallow roasting pan. In 2 quart saucepan, over medium heat, heat brown sugar, butter and syrup to boiling, stirring. Without stirring, boil 5 minutes.

Stir in vanilla and soda. Pour over cereal; stir until evenly coated. Bake 1 hour, stirring every 15 minutes. Cool completely, stirring frequently to break mixture apart. Stir in chips and raisins. Store in air-tight container. Makes about 16 cups.

You can substitute coconut for the pretzels. I use honey roasted peanuts and I eliminate the raisins and put in more chocolate chips.