Heat the oven to 250°F. Line 2 rimmed baking sheets with parchment paper.

Make the seasoning mixture. Place 12 tablespoons unsalted butter in a medium, microwave-safe bowl. Microwave for about 40 seconds or until melted. Add 3 tablespoons Worcestershire sauce and the onion soup packet and whisk well to combine.

Place Corn, Rice and Wheat Chex in a large bowl or roasting pan along with pretzel snaps, pita crackers and onion confit swirls.

Pour half of the butter mixture over the Chex mixture and gently toss to coat. Pour in the remaining butter mixture and gently toss again so all the pieces are coated in butter.

Transfer the mixture onto the prepared baking sheets and spread into an even layer. Bake, stirring every 15 minutes, until lightly browned and crisp, 45 to 50 minutes total. Let cool for 10 minutes on the baking sheets before serving.