Ingredients:

  • 6 cups Corn and Rice Chex cereal
  • 2 cups mini pretzels
  • 2 cups Bugles
  • 1 cup roasted salted almonds
  • 1/2 cup unsalted butter
  • 1/2 cup brown sugar, packed
  • 2 tbsp pumpkin puree
  • 1 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup candy corn
  • 1/2 cup pepitas

Instructions:

  1. Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.
  2. In an extra-large bowl, combine the Chex, pretzels, Bugles, and nuts. Spread onto the baking sheet and toast for 5 minutes.
  3. In a saucepan over medium heat, melt the butter, then stir in brown sugar, pumpkin puree, pumpkin pie spice, and salt. Whisk until bubbling and fragrant (about 3 minutes).
  4. Pour the glaze over the toasted cereal and toss until evenly coated.
  5. Return the mixture to the oven for 10 minutes, stirring halfway through, until the mix looks dry and set.
  6. Remove from oven and let cool for 5 minutes.
  7. While still warm, sprinkle chocolate chips, candy corn, and pepitas over the mix and gently fold with a spatula to bond the chocolate.