Description
A sweet-and-salty fall snack mix made with pumpkin Cheerios, cinnamon Chex, pretzels, nuts, marshmallows, and white chocolate, baked with a spiced syrup for a cozy, crunchy treat.
Ingredients
- 4 cups pumpkin Cheerios
- 4 cups cinnamon Chex mix
- 2 cups salted pretzels
- 1½ cups sliced almonds
- 1½ cups chopped pecans
- 1½ cups mini marshmallows
- ½ cup white chocolate chips
- 1 tablespoon ground cinnamon
- 1 tablespoon pumpkin pie spice
- ½ cup honey
- ⅓ cup maple syrup
- 4 tablespoons butter, melted
Instructions
- Preheat the oven to 350 °F and line a large baking sheet with parchment paper.
- In a very large bowl, mix the cereals, pretzels, almonds, pecans, marshmallows, white chocolate chips, cinnamon, and pumpkin pie spice.
- In a smaller bowl, whisk together honey, maple syrup, and melted butter.
- Spread the cereal mixture in a single layer on the prepared baking sheet, then drizzle the honey-syrup evenly over top.
- Bake for about 15 minutes, removing the sheet once the marshmallows begin to toast.
- Let the mix cool for about 5 minutes before transferring it carefully to a serving bowl, keeping chunks intact.
Notes
- Cool the mix completely before storing to prevent sticking.
- Store in an airtight container at room temperature for up to 3 days or freeze for up to 4 weeks.
- Substitute pumpkin Cheerios with any fall-flavored or plain Cheerios if needed.
- Use different nuts or omit entirely for allergies.
- Marshmallow cream can be used but will make the mix stickier.
Nutrition
- Serving Size: 1/14 of recipe
- Calories: 220
- Sugar: 14g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 8mg
