Ingredients
Scale
For the Snack Mix:
- 4 cups Rice Chex cereal
- 4 cups Cinnamon Chex cereal
- 2 cups mini pretzels
- 1 cup pecan halves, roughly chopped
For the Pumpkin Spice Coating:
- 1 (12-ounce) bag white chocolate melting wafers (or candy melts)
- 2 tbsp 100% pure pumpkin puree (NOT pumpkin pie filling)
- 1 tbsp coconut oil (or vegetable shortening)
- 1 ½ tsp pumpkin pie spice
Instructions
- Prep Your Station: Line two large baking sheets with parchment or wax paper. In your largest mixing bowl, combine the Rice Chex, Cinnamon Chex, pretzels, and pecans. Set aside.
- Blot the Pumpkin (Do Not Skip!): Place your 2 tbsp of pumpkin puree on a paper towel. Fold the towel over and press gently to blot out all the excess moisture. This is the secret to a smooth coating!
- Melt the Chocolate: In a medium, microwave-safe bowl, combine the white chocolate melting wafers and the coconut oil. Microwave in 30-second bursts, stirring very well after each one, until completely melted and smooth.
- Mix the Coating: Add the blotted pumpkin puree and the pumpkin pie spice to the melted white chocolate. Whisk until it is perfectly smooth and a pale orange color.
- Coat the Mix: Pour the pumpkin spice coating all over the cereal mixture in the large bowl. Use a large rubber spatula to gently fold the mixture, scooping from the bottom, until all the pieces are evenly coated.
- Cool & Set: Pour the mix onto your prepared baking sheets and spread it in a single, even layer. Let it sit at room temperature for 30-45 minutes, until the chocolate is completely firm.
- Break & Store: Once it’s set, gently break the mix into crunchy clusters.
Notes
- Blot Your Pumpkin! (My #1 Tip!): I can’t say this enough! White chocolate hates water, and pumpkin has a lot of it. Blotting the puree on a paper towel before you add it is the secret to keeping your white chocolate from seizing (getting grainy and thick).
- Use Melting Wafers: For the smoothest, most foolproof chex mix with white chocolate, I always use melting wafers (like Ghirardelli or candy melts). Regular white chocolate chips have stabilizers that can make them harder to melt and coat.
- Be Gentle: When you’re coating the cereal, use a gentle “folding” motion, not a fast stir. This keeps all those light, airy Chex pieces whole and crunchy!
- Make Your Own Spice: In a pinch? You can make your own easy pumpkin spice recipe! Just whisk together: ¾ tsp Cinnamon, ¼ tsp Ginger, ¼ tsp Nutmeg, and a tiny pinch of Allspice.
- Storage: Store your finished (and completely cooled!) snack mix in an airtight container or a cookie tin at room temperature. It will stay fresh and crunchy for up to a week. No need to refrigerate!
- Prep Time: 10
- Cooling Time: 30
- Cook Time: 5
- Category: Snack
- Method: No Bake
- Cuisine: American