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A large ceramic bowl filled with a colorful fall snack mix including cereals, pretzels, cheddar crackers, candy corn, and mini marshmallows on a light wood surface.
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Fall Snack Mix Recipe with Sweet and Salty Crunch

Make a fall snack mix recipe with cereal, pretzels and autumn additions. Learn how to coat and cool the mix for crisp, separate pieces.
Course Snack
Cuisine American
Keyword fall snack mix recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10 servings
Calories 548kcal
Author C. Sophie

Equipment

  • Rimmed baking sheet (18x13 inch)
  • Parchment paper
  • Extra-large mixing bowl
  • Small mixing bowl
  • Silicone spatula
  • Whisk

Ingredients

Cereal Base

  • 3 cups peanut butter cereal squares
  • 2 cups wheat cereal squares
  • 2 cups honey nut toasted oat cereal
  • 2 cups bite-sized pretzels
  • 2 cups cheddar cheese crackers

Spiced Maple Glaze

  • 2/3 cup unsalted butter melted
  • 2/3 cup light brown sugar packed
  • 2 tbsp maple syrup pure
  • 1 tsp kosher salt
  • 1/2 tsp ground cinnamon

Mix-Ins

  • 2 cups halal-certified mini marshmallows pork-gelatin free
  • 1 cup halal-certified candy corn
  • 1 cup peanut butter candy-coated chocolates

Instructions

  • Preheat your oven to 275°F (135°C). Line a large, rimmed baking sheet with parchment paper or a silicone baking mat.
  • In an extra-large mixing bowl, combine the peanut butter cereal, wheat cereal, honey nut cereal, pretzels, and cheddar cheese crackers. Toss gently to distribute.
  • In a small bowl, whisk together the melted unsalted butter, packed light brown sugar, maple syrup, kosher salt, and ground cinnamon until the mixture is smooth and the sugar begins to dissolve.
  • Pour the glaze over the cereal mixture. Use a large rubber spatula to fold the mix until every piece is thoroughly and evenly coated with the glaze.
  • Spread the mixture out in an even layer on the prepared baking sheet.
  • Bake for 25 to 30 minutes. Critically, remove the pan every 10 minutes to stir the mix thoroughly; this prevents the sugar from scorching and ensures a uniform crunch.
  • Remove from the oven and allow the mixture to cool completely on the pan. The glaze will harden and become crunchy as it cools.
  • Once fully cooled to room temperature, transfer the mix to a bowl and stir in the halal mini marshmallows, candy corn, and peanut butter candy pieces.
  • Serve immediately or store in an airtight container at room temperature for up to 7 days.

Notes

Nutritional information:
  • Calories: 548
  • Protein: 7g
  • Carbohydrates: 82g
  • Fat: 24g
  • Saturated fat: 12g
  • Cholesterol: 35mg
  • Sodium: 580mg
  • Fiber: 4g
  • Sugar: 46g
Tip: Allow the baked cereal mix to cool completely to room temperature before stirring in marshmallows and candies to prevent melting and maintain maximum crunch.