In a large slow cooker (6 quart or bigger, oval gives more cooking space) place the cereals, pretzels, bagel chips, bugles and peanuts. Use two wooden spoons to gently mix together.

Place the melted butter in a small bowl and add the Worcestershire sauce and spices and stir together until mixed well.

Pour some of the butter mixture over the cereal mixture and mix with the two spoons. Keep pouring the butter mixture over in small amounts and mixing until all the butter mixture is gone.

With the slow cooker on low cook for three hours. For the first two hours stir every 25-30 minutes. The last hour stir every 15-20 minutes to keep from burning.

Place some paper towels under the lid while cooking to absorb any extra moisture. Wipe the moisture off the lid each time you stir.

Spread the cereal mixture in a single layer onto an ungreased baking sheet or parchment paper to cool for 20 minutes before serving.