Spooky Halloween Snack Mix with Bugles
This sweet and salty Halloween snack mix is a must-have at your annual Halloween party! It features toffee-coated Chex, Bugles, and pretzels with festive cookies and M&Ms for a crunchy, cute, and crowd-pleasing party snack. Even better, you can make it well in advance because it lasts for up to 2 weeks. (If you can wait that long!)
Ingredients
- 4 cups Bugles (140 grams)
- 4 cups corn or rice Chex cereal (120 grams)
- 2 cups Halloween pretzels or mini twists (80 grams)
- 1/2 cup good salted butter I use Kerrygold (115 grams)
- 1/2 cup packed brown sugar light or dark (100 grams)
- 2 Tablespoons pure maple syrup (30 milliliters)
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon Kosher salt I use Diamond
- 16 Halloween cookies roughly chopped, see notes
- 1/2 cup Halloween M&Ms or Reese's Pieces (120 grams)
Equipment
- Large sheet pan with parchment paper
Instructions
- Preheat the oven to 250°F (120°C). Line a sheet pan with parchment paper. Then, mix the Bugles, Chex cereal, and pretzels on the prepared sheet pan. Set aside.
- Next, melt the salted butter in a saucepan. Add the brown sugar, maple syrup, vanilla extract, and salt. Stir well and let the mixture bubble for about 1 minute.
- Immediately pour the butter-brown sugar mixture evenly over the snack mix. Use a rubber spatula or clean hands to mix everything together until all of the snack mix is well coated in the butter mixture. Taste and add more salt if needed.
- Spread the snack mix into an even layer on the sheet pan. Bake for 45-50 minutes, tossing it well every 10 minutes, until it's completely dry to the touch.
- Once the snack mix is dry, remove the pan from the oven and let it cool completely. Then, mix in the chopped cookies and M&Ms. Enjoy!
Notes
If the toffee doesn't completely coat the snacks at first, don't stress! It will continue to melt in the oven, so you can mix it in more as the snacks are baking.
For this recipe, I used a mix of Halloween Oreos and Halloween Keebler Fudge Stripes. But if you want to be extra and swap the store-bought cookies for extra mini M&M cookies or even these mini sprinkle cookies, it would be so good.
If you want a thicker toffee coating, you can make 1 1/2 batches of the toffee sauce. Just use 3/4 cup salted butter, 3/4 cup packed brown sugar, 3 Tablespoons maple syrup, 3/4 teaspoon vanilla extract, and 3/4 teaspoon Kosher salt.
Store this mix in an airtight container for up to 2 weeks. You can also scoop it into bags and gift it, but prep the bags the night before so the mix doesn't go stale.
Serving: 1serving, Calories: 338kcal, Carbohydrates: 49g, Protein: 4g, Fat: 15g, Saturated Fat: 11g, Cholesterol: 32mg, Sodium: 702mg, Potassium: 165mg, Fiber: 2g, Sugar: 37g
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