Step 1:  Combine Chex mix, popped corn, nuts and puffed rice together in a large bowl.  Mix together until all ingredients are evenly distributed.  Set aside.

Step 2: Combine butter, sugar, oil, corn syrup and caramel topping together in a sauce pan.  Heat on high until all ingredients have melted together, for about 5 minutes, stirring occasionally.

Step 3: Pour the hot caramel mixture over dry ingredients and carefully toss until the mix is evenly coated with the caramel.

Step 4: Prepare at least (3) half sheet pans or a rectangle cake pan with spray grease, then line with parchment paper.  Quickly pour the mix onto the pan and spread out into an even layer about ½ inch thick to ensure even heat while baking.

Step 5: Bake at 225° F for about 10 minutes then toss around in the pan and spread again.  Repeat this process two more times for a total of about 30 minutes baking time. The mixture will seem soft and wet while it is hot, but will crisp up once cool.  Take a small amount out of the oven and let it cool to test the crispness.

Step 6:  Remove from the oven and allow to cool completely before packaging.  You must package within 2 hours to ensure the crispiest product.  Store in an airtight container for up to one week.