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Maple Pumpkin Spice Crock-Pot Chex Mix

A delicious and easy fall snack made in the slow cooker that combines sweet maple, warm pumpkin spice, and salty pretzels.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 4 hours 10 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American, Fall
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3 cups Rice Chex cereal
  • 3 cups honey-nut Chex cereal
  • 1 cup dried cranberries
  • 1/2 cup dried cherries
  • 1 cup honey-roasted cashews
  • 1 cup honey-roasted peanuts
  • 2 cups pretzel twists
  • 5 whole graham cracker sheets, broken into small pieces
  • 1/2 cup unsalted butter
Wet Ingredients
  • 1/2 cup maple syrup
  • 1/3 cup light brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt (optional)

Method
 

Preparation
  1. Layer the dry ingredients in the Crock-Pot, starting with both boxes of Chex cereal, followed by dried cranberries, cherries, cashews, peanuts, pretzel twists, and graham cracker pieces.
  2. Toss gently to combine without crushing the cereal.
Melt Butter
  1. Melt the unsalted butter in a microwave-safe bowl, checking every 15 seconds until fully melted.
Make Glaze
  1. Whisk together the melted butter, maple syrup, brown sugar, pumpkin pie spice, vanilla, and salt until smooth.
Combine Mixtures
  1. Slowly drizzle the glaze over the dry ingredients, making sure to cover evenly.
  2. Fold everything together until fully coated.
Cook
  1. Cover the Crock-Pot and cook on high for about 2 hours, stirring every 15-20 minutes.
Cool
  1. Spread the mix on a baking tray and cool completely for at least 2 hours.

Notes

Stir every 15–20 minutes during cooking and let cool fully to preserve crunch. Can adjust spices according to preference and try different nut combinations.