2 cups wheat Chex
2 cups rice Chex
2 cups corn Chex
2 cups Quaker oatmeal squares
2 cups angel flake coconut
1 cup slivered almonds
1 cup pecan pieces
1 cup dried raisins, cranberries, dates, etc.
1/2 cup (1 stick) butter
12 oz. honey

Line two large cookie pans with aluminum foil. Spray with non-stick cooking spray (Pam). Divide first eight ingredients in half. Put in pans; mix around with a wooden spoon.

Melt butter in large glass measuring cup. Add honey. Stir well to combine. Slowly pour 1/2 of this mixture over each mix. Gently stir to coat cereal mixture.

Bake at 325°F for 30 minutes, stirring 2 or 3 times until coconut slightly browns. Cool on wire rack, then break apart into large pieces. Store in airtight container.

Variation: May substitute fruit with M&M'S® but add them after removing from oven.

Submitted by: Pat Almquist