Start by tossing the pretzels, peanut butter crackers, and dry roasted peanuts together in a large bowl. Mix gently so the crackers don't break apart too much. This crunchy base is what soaks up all that buttery glaze later, so make sure everything is evenly spread out before moving on.
In a saucepan, combine the sugar, butter, and corn syrup, then bring it to a boil over medium heat. Let it boil for about 5 minutes, stirring occasionally so it doesn't scorch. Once it's done, remove it from the heat and stir in the vanilla extract and baking soda it will foam up, which is exactly what you want.
Pour the warm glaze over your pretzel mixture and stir until everything is coated evenly. Spread the coated mix onto a greased 15x10-inch baking pan in a single layer. Bake at 250°F for about 45 minutes, stirring every 10 to 15 minutes so it toasts evenly and doesn't burn on one side.
Once baked, pull the pan out and let the mix cool while it's still slightly warm — this is the easiest time to break apart any large clumps. I like using a spatula to loosen it from the pan before it hardens completely, which makes breaking it into bite-sized pieces much simpler.
After the mix has cooled completely, toss it with the M&M's and candy corn. Adding the candy at the end keeps the colors bright and the chocolate from melting into the warm glaze. Give it one final gentle mix so the candy is distributed evenly throughout the bowl.
