Ingredients:

  • 3 cups Rice Chex Cereal
  • 2 cups Corn Chex Cereal
  • 2 cups Mini Pretzels
  • 1 cup Raw Pepitas (Pumpkin Seeds)
  • 1/4 cup Virgin Coconut Oil, melted
  • 1/3 cup Pure Maple Syrup
  • 1 tbsp Pumpkin Pie Spice
  • 1/2 tsp Fine Sea Salt
  • 1/2 cup Dark Chocolate M&Ms
  • 1/2 cup Candy Corn
  • 1/2 cup Freeze-dried Apple Chips, crumbled

Instructions:

  1. Preheat oven to 300°F (150°C). In a small bowl, whisk together the melted coconut oil, maple syrup, pumpkin pie spice, and sea salt until emulsified.
  2. In a large mixing bowl, combine Rice Chex, Corn Chex, mini pretzels, and raw pepitas. Pour the spiced glaze over the mixture and fold gently with a rubber spatula until evenly coated.
  3. Spread the mixture in a single layer on a large rimmed baking sheet lined with parchment paper. Bake for 20 minutes, stirring halfway through, until the mix is a light mahogany color and fragrant.
  4. Remove from oven and let the mix cool completely on the tray for approximately 15 minutes to allow the glaze to harden into a crunchy shell.
  5. Once completely cool, fold in the Dark Chocolate M&Ms, candy corn, and freeze-dried apple chips. Store in an airtight container.