Sweet and Salty Fall Snack Mix
This sweet and salty fall snack mix bakes Chex, pretzels and peanuts in a cinnamon brown sugar glaze, then gets tossed with candy corn, Reese’s Pieces, marshmallows and chocolate chips.
Servings: 6 Cups
Ingredients
- 3 cups Chex cereal rice, corn, or a mix
- 1 cup mini pretzels
- 1 cup roasted peanuts
- ½ cup candy corn
- ½ cup Reese’s Pieces
- ½ cup mini marshmallows
- ½ cup chocolate chips
- ¼ cup butter melted
- ¼ cup brown sugar packed
- 1 teaspoon cinnamon
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
- In a large bowl, combine Chex cereal, pretzels, and nuts.
- In a small bowl, whisk together melted butter, brown sugar, cinnamon, vanilla, and salt until smooth.
- Pour the butter mixture over the cereal mixture. Toss gently with a spatula until everything is evenly coated.
- Spread mixture evenly on the prepared baking sheet. Bake for 20 minutes, stirring once halfway through. Remove from oven and let cool completely.
- Once cooled, stir in candy corn, Reese’s Pieces, mini marshmallows, and chocolate chips.
- Transfer to a serving bowl or store in an airtight container for up to 1 week.
Notes
Cool first: Add the candy, marshmallows and chocolate chips only after the mix cools completely.
Storage: Keep in an airtight container at room temperature for up to 1 week.
Nut-free: Skip the peanuts and add extra cereal, pretzels or pumpkin seeds.
Microwave method: Microwave the coated cereal mix in 1-minute intervals, stirring after each, until toasted.