Part 1

Preheat oven to 350.

In a large mixing bowl combine both kinds of cereal and set aside.

Place a piece of parchment paper on a large baking sheet and spray lightly with non-stick cooking spray.

In a small bowl combine cinnamon and sugar and set aside.

Heat brown sugar, butter, and corn syrup in a saucepan over medium heat, until the mixture comes to a boil. Boil for one minute, stirring constantly; remove from heat.

Pour over cereal mix and stir until cereal is coated.

Mix 3/4 cup of the sugar mixture and mix well.

Spread coated cereal on a prepared baking sheet. Sprinkle the remaining sugar mixture on top. Bake for about 5 minutes, then flip with a spatula and bake for 5 more minutes, until cereal turns golden brown. Remove from oven and cool completely.

Part 2

Place cereal into a large mixing bowl.

Split powdered sugar between 2-gallon Ziploc bags.

Melt the Ghirardelli white melting wafers as directed on the package.

Pour the melted wafers on the cereal and stir gently to coat.

Divide mixture into, ziploc bags.

Shake to coat cereal mixture with powdered sugar.

Part 3

To assemble the mixture in two large bowls combine half of each mixture add half of the dried apple and half of the caramel bits to each bowl and mix to combine.

Store in ziplock bags or airtight containers