Yummy Recipe Wednesday! (Chex® Pumpkin Pie Crunch)

Welcome friends and food lovers to another Yummy Recipe Wednesday. In case you missed last week’s post (see below), I am doing another 4 weeks of pumpkin recipes (click here for last year’s pumpkin recipes) in celebration of fall and the upcoming holiday season. Today I bring you a delicious variation of your regular Chex® Party Mix that is fantastic for holiday gatherings or just to have around the house to snack on. That being said, there are few things I need to point out about this recipe. First, apparently Cinnamon Chex® cereal is hard to find in a lot of places so if you can’t find it, just use Cinnamon Toast Crunch instead. I’ve made it this way and it’s just as good, if not better, in my opinion. Second, I personally felt this needed a little more brown sugar and pumpkin pie spice the first time I made it. I know pumpkin pie spice is one of the spices that people either like a lot of or just a little of so I recommend tasting and adjusting as you go. Finally, as with the original Chex® Party Mix, this is a very customizable recipe so you can add or change any number of things. In the past I’ve substituted 1 cup of mini pretzels in place of 1 cup of the Wheat Chex®. You could also toss in a handful of Candy Corn at the end if you’re making this around the Halloween season or you could toss in a handful of red and green M&M’S® if you’re making this for a Christmas gathering. No matter how you make it, I guarantee it’ll be a hit with your friends and family. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter, if you aren’t already, so you don’t miss a single new post.

Chex® Pumpkin Pie Crunch

• 1/4 cup Brown Sugar
• 1 Tbsp Pumpkin Pie Spice
• 1/4 cup Butter
• 2 tsp Vanilla
• 2 cups Cinnamon Chex® Cereal
• 2 cups Wheat Chex® Cereal
• 2 cups Honey Nut Chex® Cereal
• 8 oz Pecans

1. Preheat the oven to 250°F (121°C)
2. In a small bowl, mix together the brown sugar and pumpkin pie spice; set aside.
3. In a small microwave-safe dish, microwave the butter on High for about 30 seconds or until melted; stir in the vanilla.
4. In a large bowl, mix together all of the cereals and the pecans; pour the butter mixture over the cereal mixture, stirring until evenly distributed, then add the sugar and spice mixture and stir until coated.
5. Spread the mixture onto a cookie sheet and bake in the preheated oven for 45 minutes, stirring every 15 minutes; let the mixture cool and then store in an airtight container.