If you're the kind of person who sneaks a handful of candy corn every time you walk past the bowl, you have to make this fall Chex mix. It's sweet, salty, and so crunchy. Set out a bowl before Thanksgiving dinner and keep a little extra in the kitchen for yourself.
Katie's Recipe Notes
I make my Christmas Crunch Chex Mix every holiday season, and this year I wanted a fall-themed batch for Thanksgiving, too. The first thing I thought of was candy corn and salty peanuts. I love them together in the candy corn trail mix we put out at family parties. It always makes me think of my grandma.
Since I have celiac disease, I make this with gluten-free pretzels and gluten-free Oreos. If you're making this gluten-free as well, check the labels on your candy corn, peanuts, and chocolate sprinkles, since ingredients may vary by brand.
Ingredients
- Rice Chex and Corn Chex: I use both for a little variety, but you can use all rice or all corn Chex if that's what you have.
- Gluten-free pretzels and peanuts: These add a salty crunch that balances the candy and white chocolate.
- Gluten-free Oreos: Break them into bite-size pieces so you get chunks of cookie throughout the mix.
- White chocolate chips: Melted to coat the mix and help the candy and sprinkles stick.
- Candy corn and Reese's Pieces: These give the mix its fall colors.
- Chocolate sprinkles: Two tablespoons add a little extra chocolate and crunch.
*Refer to the recipe card below for exact measurements.
How to Make Fall Chex Mix
- Step 1: Melt the white chocolate. Melt the white chocolate chips in a large microwave-safe bowl, stirring until smooth.
- Step 2: Add the crunchy mix-ins. Reserve ¼ cup each of the candy corn and Reese's Pieces for topping. Add the remaining candy, Rice Chex, Corn Chex, pretzels, peanuts, and broken Oreos to the melted white chocolate.
- Step 3: Stir to coat. Gently fold everything together until evenly coated in white chocolate.
- Step 4: Spread it out to set. Spread the mix on a parchment-lined baking sheet. Scatter the chocolate sprinkles and reserved candy over the top while the coating is still wet.
- Step 5: Break into clusters. Once the chocolate has set, break the mix into small clusters.
How to Melt White Chocolate Chips Without Burning
Place the white chocolate chips in a dry, microwave-safe bowl. Microwave at 50% power for 1 minute, then in 15-30 second bursts, stirring well after each one, until melted.
The chips can hold their shape even as they soften, so give them a good stir before heating them again. Once only a few lumps remain, stop microwaving and keep stirring until the chocolate is smooth.
Top Recipe Tips
- Have everything ready before you melt the chocolate. Break up the Oreos, measure the mix-ins, and line your baking sheet so you can stir and spread the mix while the chocolate is still warm.
- Add the toppings right away. Scatter the sprinkles and reserved candy over the mix while the white chocolate is still wet so they stick and the fall colors stand out.
How to Store Fall Chex Mix
Store the mix in an airtight container or zip-top bag at room temperature for up to a week. You can make it a few days before Thanksgiving and pour it into a serving bowl when you're ready to set it out.
Recipe FAQ's
Yes. I make this fall Chex mix with gluten-free pretzels and Oreos, but you can swap in the same amounts of regular pretzels and Oreos if you don't need it to be gluten-free.
If candy corn isn't your thing, swap it for the same amount of fall-colored M&M's. Save ¼ cup to scatter over the top while the white chocolate is still wet.
Yes. Use 11 ounces of vanilla almond bark in place of the white chocolate chips. Chop it into smaller pieces and melt it according to the package directions.
Yes. Set a heatproof bowl over a saucepan of barely simmering water, with the bowl above the water. Stir until the chips are almost melted, then take the bowl off the heat and stir until smooth. Keep water and steam out of the bowl so the chocolate stays smooth.
Recipe
Fall Chex Mix with Candy Corn
Equipment
- Large microwave-safe mixing bowl
- silicone spatula
Ingredients
- 11 ounces white chocolate chips
- 2 cups Corn Chex
- 2 cups Rice Chex
- 1 cup dry-roasted peanuts
- ½ cup gluten-free pretzels
- 1 ½ cups crushed gluten-free Oreos (about 9 cookies)
- 1 ½ cups Reese's Pieces (one 9-ounce bag)
- 1 ½ cups candy corn (one 11-ounce bag)
- 2 tablespoons chocolate sprinkles
Instructions
- Line a large baking sheet with parchment paper.
- Place the white chocolate chips in a large, dry, microwave-safe bowl. Microwave at 50% power for 1 minute, then continue at 50% power in 15-30 second bursts, stirring well after each. When only a few lumps remain, stop microwaving and stir until smooth.
- Add the Corn Chex, Rice Chex, gluten-free pretzels, peanuts, and crushed gluten-free Oreos to the melted white chocolate.
- Reserve ¼ cup of the candy corn and ¼ cup of the Reese's Pieces for topping. Add the remaining candy to the bowl. Gently fold until everything is lightly coated in white chocolate.
- Spread the mix on the prepared baking sheet. Immediately scatter the chocolate sprinkles, reserved candy corn, and reserved Reese's Pieces over the top while the coating is still wet.
- Let the white chocolate set completely at room temperature, then break the mix into clusters.
Notes
- Make it gluten-free. Use gluten-free pretzels and Oreos, and check the labels on the cereal and other mix-ins, especially the candy corn and chocolate sprinkles.
- Store it: Store in an airtight container or Ziploc bag for up to 1 week at room temperature.
- Make it ahead. Once the chocolate has set completely, store the mix in an airtight container at room temperature for up to a week.
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Estimated Nutrition
* Nutritional information is provided as a courtesy and should be used as an estimate only. See the nutrition policy for more information.
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