Halloween Chex Mix
A sweet and salty Halloween Chex mix made with Rice Chex, Corn Chex, mini pretzels, and a baked brown sugar cinnamon coating. Candy corn and chocolate candies finish this easy Halloween party snack.
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