Crock-Pot Maple Pumpkin Spice Chex Mix
It’s been far too long since my last slow cooker recipe.
It was both a blessing and a curse that I fired up my Crock-Pot and made this mix. Holy addicting.
I’ve always had a thing for Chex Mix. All the textures and flavors make it such a great snack. I decided to put a fall spin on it with this blend.MY OTHER RECIPES
I made it by combining two types of Chex, graham crackers, honey-roasted cashews and peanuts, pretzels, dried cranberries and cherries, and over the top I drizzled a mixture of melted butter, maple syrup, brown sugar, vanilla, and pumpkin pie spice.
The maple flavor really shines, and I used one tablespoon of pumpkin pie spice, but if you want to boost the pumpkin flavor, use two tablespoons or more.
The nuts and pretzels provide crunch and there’s a salty-and-sweet component that I can’t resist. The texture of the cereal is more chewy than crunchy. If you’re looking for the traditional, very dry, crunchy Chex mix, this isn’t it.
The recipe is extremely adaptable. I use two types of Chex because I refuse to buy multiple $5 dollar boxes of cereal and open them for just a cup or two. If you want to add in Cheerios, Golden Grahams, Cinnamon Toast Crunch, or similar, they’d all be great. Same with the graham crackers, I had a package open, chopped them up, and tossed them in. They don’t hold up as well as Chex, but they’re still tasty.
I used honey-roasted cashews and honey-roasted peanuts because I had them on hand and open, but if you want to use almonds, walnuts, or omit the nuts, feel free.
I used dried cherries and dried cranberries because I just made Cinnamon Sugar Candied Nuts Trail Mix with them, but golden or regular raisins would be lovely. If you’re not a fan of dried fruit, omit.
The recipe sounds like it makes a ton, but actually it doesn’t. I filled up 3 one-quart baggies. One for us, one for teachers, and one for coaches. It’s so irresistible and will be your new favorite snack.
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Crock-Pot Maple Pumpkin Spice Chex Mix
I made it by combining two types of Chex, graham crackers, honey-roasted cashews and peanuts, pretzels, dried cranberries and cherries, and over the top I drizzled a mixture of melted butter, maple syrup, brown sugar, vanilla, and pumpkin pie spice. The recipe is extremely adaptable and if you don’t have something, don’t like something, etc. use something you do have on hand or omit. The nuts and pretzels provide crunch and an irresistible salty-and-sweet component and the texture of the cereal is more chewy than crunchy. It’s highly addictive and will be your new favorite snack. Although I haven’t tested it, you could probably bake in a 250F oven, with the mixture divided between two baking trays. Keep a very watchful eye on it and toss every 15 minutes until it’s done.
6 cups Chex cereal (I used 3 cups each Rice Chex and a storebrand honey-nut Chex; try Cheerios, Golden Grahams, etc.)
2 cups dried fruit (I used 1 cup each dried cranberries and dried cherries; try (golden) raisins, etc.)
1 1/2 to 2 cups nuts (I used 3/4 cup each honey-roasted cashews and honey-roasted peanuts)
1 1/2 to 2 cups pretzels
1 1/2 chopped graham crackers, diced in large 1-inch pieces (about 5 full-size graham crackers)
1/2 cup unsalted butter, melted
1/2 cup maple syrup (I used sugar-free pancake syrup)
1/4 cup light brown sugar, packed
1 to 2+ tablespoons pumpkin pie spice
1 tablespoon vanilla extract
salt, optional and to taste
- In a 5 to 6-quart Crock-Pot, add cereal, dried fruit, nuts, pretzels, and graham crackers. Recipe is very flexible. If you don’t have something, don’t like something, etc. use something you do have on hand or omit.
- In a microwave-safe measuring cup or bowl, melt the butter, about 1 minute on high power.
- Add the maple syrup, brown sugar, pumpkin pie spice (I used 1 tablespoon but recommend at least 2 tablespoons if you want a more pronounced pumpkin flavor), vanilla, optional salt, and whisk to combine.
- Slowly and evenly drizzle wet mixture over the dry ingredients in Crock-Pot and stir very well to combine. I use a silicon-tipped spatula so I don’t break the cereal.
- Cook covered on high power for about 2 hours, stirring well every 15 to 20 minutes. Start keeping a more careful eye on mix at about 1 1/2 hours to make sure pieces on bottom don’t start burning. All slow-cookers and ingredients vary, and cooking times will vary. Cook until there’s no visible liquid pooling and pieces have dried out. They will not be ‘dry’ and will be more on the sticky and tacky side even when done, but do dry out more as they cool. Note – Although I haven’t tested it, you could probably bake in a 250F oven, with the mixture divided between two baking trays. Keep a very watchful eye on it and toss every 15 minutes until it’s done.
- Turn mixture out onto baking tray and allow to dry for at least 2 hours, overnight is better. Mix will keep airtight for up to 5 days.
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