1. Line 2 large baking sheets or trays with parchment paper and set them aside.

2. In a very large bowl, combine the Rice Chex, Corn Chex, and pretzel sticks. Toss gently to mix.

3. In a saucepan over medium heat, melt the butter, brown sugar, and corn syrup together, stirring until smooth and glossy.

4. Remove the saucepan from the heat and stir in the vanilla extract and baking soda. The mixture will foam slightly.

5. Pour the warm caramel mixture over the cereal mixture a little at a time, folding gently after each addition so everything gets coated without crushing the cereal.

6. In a small bowl, stir together the granulated sugar and ground cinnamon.

7. Sprinkle the cinnamon sugar over the coated mix while tossing gently so it sticks evenly.

8. Spread the mixture onto the prepared baking sheets in an even layer.

9. Let the mix cool completely until no longer sticky.

10. Add the chopped caramel candies and toss lightly.

11. Serve right away or store in an airtight container at room temperature.