Crunchy Halloween Chex Mix
This Halloween Chex mix brings together crisp cereal, salty pretzels, a buttery brown sugar coating, and colorful Halloween candy in one easy party snack. The cereal and pretzels bake with cinnamon and vanilla, then cool before the candy corn and chocolate candies go in. Every handful has a little crunch, a little sweetness, and just enough salt to keep you reaching for another bite.
If you need a Halloween snack mix for a party, a movie night, or a table full of fall treats, this Halloween Chex mix recipe makes a generous batch without much hands-on work. You can prepare it ahead, portion it into snack cups, or pack it into bags for friends.
I like the balance of a lightly coated cereal base with candy mixed throughout. You still taste the cereal and pretzels, and the candy adds those familiar orange, yellow, and chocolate colors. It feels festive without needing a long list of decorations. For a busy October, this Chex mix Halloween recipe checks every box. Set it out next to Halloween monster popcorn, ghost cheesecake brownies, Halloween brownie cookies, and Halloween dirt cups for an easy party table. You’ll find more ideas in my Halloween recipes.
Why You’ll Love This Halloween Chex Mix Recipe
- Sweet and salty: Brown sugar and candy balance the salt on the pretzels.
- Easy to make: Mix the coating, bake the cereal base, and stir in the candy once it cools.
- Made for sharing: One batch makes about 12 cups, enough for approximately 24 half-cup servings.
- Simple to change: Swap the candy colors or cereals for endless Halloween Chex mix ideas.
- Easy to prepare ahead: Make it the day before your Halloween party and keep it airtight. The USDA FoodKeeper app covers pantry storage times.
- No candy thermometer: This is a brown sugar and butter coating, so there is no candy-making stage to manage.
For this Halloween Chex mix, a Caraway stainless steel saucepan and sheet pan make a useful pair. Tap here to shop my kitchen essentials with a generous discount applied at checkout! The saucepan holds the butter, brown sugar, and cinnamon while you gently warm and stir the coating. Then the parchment-lined sheet pan gives the cereal and pretzels room to spread into a loose layer for baking. Divide this batch between two large pans, stir as it bakes, and let everything cool completely before adding the candy. A little parchment also makes it easier to transfer the cooled mix into your serving bowl.
Halloween Chex Mix
Ingredients
- 4 cups Rice Chex cereal
- 4 cups Corn Chex cereal
- 2 cups mini pretzel twists
- 1/2 cup unsalted butter
- 3/4 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 1 teaspoon vanilla extract
- 1 cup candy corn
- 1 cup candy-coated milk chocolate pieces
Instructions
- Preheat the oven to 250°F. Line two large rimmed baking sheets with parchment paper.
- Combine the Rice Chex, Corn Chex, and pretzels in a very large bowl.
- Melt the butter in a small saucepan over medium-low heat. Stir in the brown sugar, cinnamon, and salt. Cook, stirring, for about 2 minutes until combined and the sugar begins to dissolve. Do not boil.
- Remove from the heat and stir in the vanilla.
- Pour the coating over the cereal mixture in two additions, folding gently after each addition.
- Divide between the baking sheets and spread into loose, even layers.
- Bake for 40 to 50 minutes, stirring every 15 minutes and rotating the pans between racks, until the surface looks dry and the mix is lightly toasted.
- Cool completely on the baking sheets, about 30 to 45 minutes. Gently separate large clusters.
- Transfer to a large bowl and stir in the candy corn and chocolate candies.
- Serve or store in an airtight container.
Notes
Recipe Notes
- Use 8 cups total cereal if changing the rice and corn proportions.
- Leave out the added salt if using salted butter.
- Add all candy after the cereal reaches room temperature.
- The cereal becomes crisper as it cools.
- Yield is approximate because the ingredients settle together.
- For a half batch, halve every ingredient and use one large baking sheet. Start checking the texture at 35 minutes.
- For a double batch, use additional baking sheets or bake in separate batches.
Estimated Nutritional Value
Per serving, approximately 1/2 cup, based on 24 servings:- Calories: 180
- Carbohydrates: 31 g
- Protein: 2 g
- Total fat: 6 g
- Saturated fat: 3.5 g
- Fiber: Less than 1 g
- Sugar: 17 g
- Sodium: 170 mg
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