Preheat your oven to 275 degrees F and prepare a large baking sheet by lining it with parchment paper.

In a small bowl, combine the granulated sugar and ground cinnamon, and set this mixture aside.

In a large bowl, mix together the rice Chex, corn Chex, and pretzel sticks until evenly distributed.

In another bowl, whisk the melted butter, brown sugar, and vanilla extract until completely dissolved and cohesive.

Drizzle the butter mixture over the cereal and pretzel blend, gently stirring until well coated.

Sprinkle the cinnamon sugar mixture over the entire combination and toss once more to ensure even coverage.

Spread the coated mix onto your prepared baking sheet in an even layer.

Bake in the oven for 45 minutes, stirring every 15 minutes to promote even crispiness.

Once done, allow it to cool for about 15 minutes, then mix in the caramel pieces, tossing gently to distribute them throughout.

Serve in a large bowl, or store in an airtight container for later.