I'm not sure where I got the original recipe for this, but through the years I have modified it to fit my family's tastes! This makes a huge batch, but it doesn't take much time at all to make! Hope you all enjoy this recipe as much as my family does. The prep time is the time it takes to open the boxes and mix everything together. The cook time is the time it takes to melt the almond bark and stir everything together.
1Note: You can use your store's brand of rice chex, corn chex and honey nut cheerios for this recipe and it will turn out just fine. I use the holiday M&M's for this. If you use the Kraft caramels, just snip them in pieces with your kitchen scissors.
2Combine everything except almond bark in a large bowl--I use my 20 quart stainless steel bowl.
3Melt almond bark in large bowl in microwave. When it is completely melted, pour over the cereal mixture and stir well until all is coated with the almond bark. Pour out onto waxed paper--I usually cover the top of my deep freeze with the waxed paper--and spread it out somewhat evenly. Let cool.
4Once the almond bark has hardened, break into small chunks and store in a tightly covered tin. This recipe will fill a 15 quart Rubbermaid storage container and 2 gallon ziplock bags.