Have you ever come across a recipe that you just KNEW fit YOU perfectly? I have! This mix is so me that I have to share it.
Fall happens to be my favorite season as the leaves change colors and the air turns crisp and you just feel that anticipation of the winter holidays coming on. My birthday happens to be in the fall, too. Our middle daughter, Genevieve, also shares a birthday next door to mine.
I was so excited to come out this fall to visit her and her husband in Wyoming. It has been a great visit because my sister lives out here, so lots of family fun. Today my daughter, Genevieve, turns 23. I made this Harvest Chex Mix for a big bonfire we are having tonight here on her ranch.
Genevieve
She is such a beautiful soul who has grown and come into her 20’s with a fiery determination to learn as much about ranching as possible while growing in the Lord and having a ton of fun with her friends. Genevieve knows no stranger and is kind and sensitive to everyone. She has been extremely generous to me and watching my adult married children as they live and relate to one another has been a joy and an encouragement. She loves this Harvest Chex Mix hence why I thought it appropriate to make for her bonfire tonight.
So how easy is this to make? I’m glad you asked. Here is the recipe and let me say – it makes A LOT but it will go fast and you’ll want more! Let me know when you’ve tried it.
HARVEST HASH CHEX MIX
Ingredients
For the Sauce:
- ¾ cup Butter, melted
- ¾ cup Brown Sugar, packed
- 2 Tablespoons Vanilla Extract
For the Mix:
- 1 box Rice Chex [365g (12 oz)]
- 1 bag Bugles [213g (7 oz) bag]
- 4 cups Pretzels
- 1 heaping cup Candy Corn
- 1 heaping cup Candy Corn Pumpkins
- 1 bag Reese’s Pieces [230g (8oz)] (or use M&M’s like we did)
Instructions
- Preheat the oven to 275°F.
- Melt the butter in the microwave in medium bowl or measuring cup.
- Add the brown sugar and vanilla extract and whisk well until combined and dissolved.
- In a VERY large bowl, add the Chex cereal, pretzels and Bugles.
- Pour the sauce over the cereal mixture and toss gently until evenly coated.
- Line two large baking sheets with parchment paper.
- Divide mixture on the two baking sheets and spread in even layers.
- Bake for 45 minutes, stirring every 15 minutes.
- Remove from the oven and allow it to cool. Then add it to a large bowl, along with the candy corn, pumpkins and Reese’s Pieces. Toss to combine.
- Store in airtight container.
Note: This recipe makes enough for approximately 30 portions that are 1 cup each.