Scare Crow Crunch Snack Mix

A sweet-and-salty fall snack mix made with crisp Chex cereal, mini pretzels, buttery brown sugar glaze, candy corn, and peanut butter chips.

Print Recipe

Prep Time 20

Cook Time 45

Total Time 1 35

Course Dessert

Cuisine American

Servings 10 servings

Ingredients

6 cups 170 g Rice Chex or Corn Chex cereal
2 cups 60 g mini pretzels
½ cup 113 g unsalted butter, melted
½ cup 100 g packed brown sugar
1 teaspoon 5 ml vanilla extract
1 cup 170 g candy corn
1 cup 170 g peanut butter chips

Instructions

Preheat oven to 250°F (120°C) and line a large rimmed baking sheet with parchment paper.
Whisk melted butter, brown sugar, and vanilla together in a large bowl.
Add cereal and pretzels and toss until evenly coated.
Spread the mixture in a single layer on the prepared baking sheet.
Bake for 45 minutes, stirring every 15 minutes.
Remove from the oven and cool completely, about 30 minutes.
Transfer the cooled mixture to a large bowl.
Add candy corn and peanut butter chips.
Toss gently to combine and serve.

Notes

Do not add candy before baking.
Let the cereal cool completely before adding the candy.
Stir the mixture every 15 minutes while baking.
Rice Chex and Corn Chex work best.
Use gluten-free cereal and pretzels for a gluten-free version.
Replace peanut butter chips with butterscotch or white chocolate chips for a nut-free version.
Store in an airtight container at room temperature for up to 2 weeks.
Do not refrigerate.