Method A (Real Caramel):

1. Line 2 sheet pans with parchment. Add Rice Chex to a large bowl.
2. In a saucepan, cook butter, brown sugar, and corn syrup over medium heat to 235–240°F (soft-ball), stirring.
3. Off heat, whisk in baking soda (light foaming).
4. Immediately pour caramel over Chex; fold quickly and gently to coat.
5. Spread on pans 3–5 minutes until glossy, not wet.
6. Melt candy melts at 50% power, stirring every 30 seconds; stir in apple pie spice (or caramel mix) and a tiny pinch of salt. Drizzle lightly over cereal; toss gently on the pans.
7. Batch-toss: Return cereal to the bowl in 2–3 small rounds. For each round, dust with powdered sugar and toasted apple cake mix, folding until evenly pale and dry to the touch.
8. Fold in crushed apple chips. Spread to cool completely before jarring.

Method B (Quick Candy-Melt):

1. Line 2 sheet pans with parchment. Put Rice Chex in a large bowl.
2. Gently melt candy melts/almond bark/white chips at 50% power, stirring every 30 seconds until smooth.
3. Whisk in Caramel Frosting Creations (or apple cider mix + apple pie spice) and a tiny pinch of salt.
4. Pour over Chex; fold swiftly and gently to coat.
5. Spread on pans 3–5 minutes until glossy, not wet.
6. Batch-toss in 2–3 rounds with powdered sugar and toasted apple cake mix until evenly pale and dry.
7. Fold in crushed apple chips (plus optional toffee bits or mini pretzels). Cool completely, then store airtight.