Lightly spiced, sweet, and crunchy, this super easy-to-make Halloween Chex mix is the perfect snack mix to make with kids. Featuring a warm, brown sugar drizzle, crunchy cinnamon apple Chex, and chewy candy corn, it’s the perfect fall dessert that everyone is sure to love!
Preheat oven to 250°F. Line a 12x16-inch baking sheet with parchment (if desired) and set aside.
Whisk the butter, brown sugar, and pumpkin pie spice together in a small bowl.
½ cup salted butter, ¼ cup brown sugar, 1 teaspoon pumpkin pie spice
In a separate large bowl, toss the Chex cereal, Caramel Bugles, and pretzel twists together, then drizzle the butter mix over top and toss again to combine.
4 cups Apple Cinnamon Chex cereal, 3 cups Bugles Sweet & Salty Caramel Corn Snacks, 3 cups mini pretzel twists
Toss the Chex mix out onto the prepared baking sheet in an even layer and bake for 1 hour, tossing every 15 minutes or until the Chex mix is a deep golden color.
Let it cool for at least 30 minutes or until fully cooled down then toss in the candy corn, pumpkins, and Reese's Pieces.
1 cup candy corn, 1 cup Brach's Mellowcreme Pumpkins, 1 cup Reese's Pieces
Toss to combine, then serve.
Notes
This Chex mix can be made with unsalted butter; simply add ½ teaspoon of kosher salt.
I used light brown sugar in this recipe, but you could also use dark brown sugar.
In place of the pumpkin pie spice, you can use a mixture of 3 tablespoons ground cinnamon,
Feel free to use whatever flavor of Chex cereal you like in place of the apple cinnamon flavor. I recommend peanut butter, cinnamon, honey nut, or a mix of corn and rice Chex.
You can use caramel corn pieces in place of the caramel Bugles for a similar flavor.
Feel free to omit the candy corn/pumpkins, or replace them with a different candy, such as M&M's, peanuts, candy eyeballs, Milk Duds, Halloween sprinkles, or black licorice.
You can use mini Reese's Cups or M&M's in place of the Reese's Pieces.
Storage: Store Halloween Chex mix in an airtight container or Ziplock bag at room temperature for up to 2 weeks or in the freezer for up to 3 months.