Coconut Chex Mix

This is our favorite coconut version from Mel and Boys Kitchen with just a few minor adjustments of our own.

6 c. Rice Chex cereal
5 c. Golden Grahams cereal

1 c. sliced almonds
2 c. unsweetened coconut
3/4 c. butter (1½ sticks)
1 c. sugar
1 c. light Karo syrup
1 tsp. vanilla
1 c. milk chocolate Cadbury mini eggs (Let's be real, with chocolate, I measure by my heart.)

Clover's note: It's easier to have a 9x13 tinfoil pan (or two) to mix and serve this chex mix in.

1. In a tinfoil pan or a very large bowl, combine cereal, almonds, and coconut. Stir to combine, and set aside.
2. In a saucepan, combine butter, corn syrup, and sugar. Bring to a boil, then reduce heat and cook for 3 minutes.
3. Remove pan from heat and stir in one teaspoon of vanilla.
4. Pour light colored syrup over the cereal mixture. Stir well to evenly coat.
5. While chex mixture is warm (not too hot) add the chocolate. (Our favorite is to have the chocolate shell melt just enough but not too much that it's gooey.)
6. Serve and Enjoy! (Watch out, it's addictive!)