Ingredients
Scale
For the Chex Mix Base & Sauce:
- 4 cups Corn Chex Cereal
- 4 cups Rice Chex Cereal
- 2 cups mini pretzels
- 1 cup pecans or mixed nuts
- ½ cup unsalted butter
- 2 tbsp Worcestershire sauce
- 2 tbsp light brown sugar, packed
- 1 tsp seasoned salt
- 1 tsp garlic powder
- ½ tsp onion powder
For the Halloween Candy Mix-Ins:
- 1 cup candy corn
- 1 cup Reese’s Pieces
- 1 cup fall-colored M&M’s
Instructions
- Preheat the oven to 250°F (120°C).
- In a very large bowl, combine the Corn Chex, Rice Chex, pretzels, and nuts.
- In a small saucepan over low heat, melt the butter. Whisk in the Worcestershire sauce, brown sugar, seasoned salt, garlic powder, and onion powder until the sauce is smooth and the sugar is dissolved.
- Slowly pour the butter sauce over the cereal mixture, stirring gently with a spatula until everything is evenly coated.
- Spread the mixture in a single, even layer on a large, rimmed baking sheet.
- Bake for 1 hour, removing the pan from the oven to stir well every 20 minutes.
- Let the Chex mix cool completely on the pan or on a sheet of parchment paper (this will take about 30-45 minutes).
- Once fully cooled, gently stir in the candy corn, Reese’s Pieces, and M&M’s.
Notes
- Don’t Skip the Stirring: Stirring the mix every 20 minutes while baking is the key to making it perfectly crispy and preventing the edges from burning.
- Cool Completely: It is essential that the mix is 100% cool to the touch before you add the candy. If it’s even slightly warm, the chocolate and candy corn will melt.
- Storage: Store leftovers in an airtight container at room temperature. It will stay fresh and crunchy for up to 1 week. Do not refrigerate.
- Nut-Free Variation: To make this recipe nut-free, simply omit the nuts. You can add an extra cup of pretzels if desired.
- Prep Time: 15
- Cook Time: 60
- Category: Snack
- Method: Baking
- Cuisine: American