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1.
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In a large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside.
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In a small microwavable bowl, microwave the first amount of butter on High for about 40 seconds or until melted.
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Stir in Worcestershire sauce, seasoned salt, garlic powder and onion powder.
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Pour over cereal mixture; stir until evenly coated.
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2.
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Microwave the cereal mixture on High for 5 to 6 minutes, thoroughly stirring every 2 minutes.
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Then spread the mixture onto paper towels to cool.
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Pour the cooled mixture into a very large bowl.
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You will need room to stir glaze onto the mix.
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3.
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Preheat oven to 250 F. In a large saucepan, combine brown sugar, the second amount of butter, corn syrup, salt, and cayenne pepper.
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Bring to a boil and boil 1 minute, watching carefully.
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Remove from heat, add baking soda and gently stir.
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Be careful: Mixture will expand and its hot!
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4.
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Pour the syrup over the Chex mix in the bowl and combine well.
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Spread onto 2 large cookie sheets (lightly greased with baking spray).
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Bake at 250 F for 45 minutes, stirring every 15 minutes.
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5.
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Remove from oven and pour out onto sheets of parchment paper to cool.
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Add M&Ms into the glazed Chex mix.
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6.
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Break chocolate bar into pieces, put it into a seal-able baggie (zip-lock style), and microwave at 1/2 power in 15 second intervals until chocolate is melted.
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Massage slightly after each interval to see if chocolate is melted.
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Snip a small hole in the bottom corner of the bag and drizzle melted chocolate on top of the mix.
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7.
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Let it sit until chocolate firms up.
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Break into pieces and store in airtight containers.
