So I got a little crazy with my Crock-Pots the other day…
I made a delicious Beef and Barley Stew, a warm beverage (recipe to be shared soon), and the recipe I’m sharing with you today: Maple Pumpkin Spice Chex Mix! Let me tell you, our house smelled AMAZING with all 3 of the Crock-Pots cooking away.
I was so excited to try this Chex Mix recipe because I’m a sucker for anything Pumpkin Spice. This recipe is a winner! It’s so versatile, you could switch up the ingredients so easily. I think next time I make it, I will switch things up with Golden Grahams and dried cherries. Have fun with this recipe, people! Now, could someone please hide the Chex Mix from me…I can’t stop eating it.
Crock-Pot Maple Pumpkin Spice Chex Mix Printer-Friendly Recipe
From: Averie Cooks
Yield: about 8 cups
Prep Time: 5 minutes
Cook Time: about 2 hours, followed by at least 2 hours of drying (overnight is best)
- 6 cups Corn Chex cereal (Any Chex variety will do, you could also mix it up by doing 3 cups of Chex and 3 cups of Cheerios, Golden Grahams, Cinnamon Toast Crunch, etc.)
- 2 cups dried fruit (I used 1 cup each of dried cranberries and raisings, but any dried fruit would work)
- 1 1/2 to 2 cups nuts (I used a mix of salted mixed nuts)
- 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
- 1/4 cup light brown sugar, packed
- 1 to 2+ tablespoons pumpkin pie spice (depends on your preference for pumpkin spice flavor. Here is my go-to recipe for homemade pumpkin pie spice.)
- 1 tablespoon vanilla extract
- salt, optional and to taste (I left this out because the mixed nuts and pretzels were already salted.)
Add cereal, dried fruit, nuts, pretzels, and graham crackers to a large Crock-Pot (5 or 6-quart). Melt butter in a microwave-safe bowl on high for about 1 minute. Stir in the maple syrup, brown sugar, pumpkin pie spice, vanilla, and optional salt. Drizzle this mixture over the cereal mixture and stir with a spatula to evenly coat.
Turn your Crock-Pot on high and cook for 2 hours. You will need to stir the mixture every 15-20 minutes to prevent the mixture from burning. This is especially important at the end of the cooking process, as your Crock-Pot gets hotter.
Pour the mixture from your Crock-Pot onto a lined baking sheet. Allow the mixture to dry for at least 2 hours before digging in. For the best results, let the mixture dry out overnight. Store in an airtight container for up to 5 days. Enjoy!