Preheat the oven to 250°F. Line large, rimmed baking sheet with parchment paper. Place the cereal, pretzels and almonds in a large mixing bowl.
In a small, microwave-safe bowl or measuring cup, melt the butter together with the orange bitters and honey. Once melted, stir until smooth, then stir in the orange zest and salt. Pour over the cereal mixture. Stir gently to coat, then spread the cereal mixture onto the prepared baking sheet.
Bake for 40 minutes, or until the mixture is toasted and crunchy, stirring once or twice throughout. Remove from the oven and let cool completely on the baking sheet. Add to a serving bowl and toss with the chocolate candies. Enjoy immediately or store in an airtight container at room temperature for up to 2 weeks.
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