I toss Rice Chex, pretzels, Bugles and Reese’s Pieces in a brown sugar glaze for my Harvest Chex Mix, and in my Chex Mix Fall write-up I reveal the tiny secret that makes it stand out.

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I swear this is THE BEST HARVEST CHEX MIX I’ve ever made. It crunches like a snack you can’t stop picking at, and little pops of Reese’s Pieces make it suspiciously hard to share.

The base of Rice Chex gives it that light, airy crunch so every bite is different, sweet and salty and a tiny bit addicting. I keep thinking it’s just for fall, but then I catch myself sneaking handfuls at midnight.

If you like seasonal treats with a twist, give this one a try at your next Chex Mix Fall get together, you might get hooked.

Ingredients

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THE BEST HARVEST CHEX MIX

A few key ingredients and what they bring to the party.

Rice Chex cereal: Light crunchy base, mostly carbs, some fiber, helps bulk up the mix.
Bugles: Corny salty cones add fun texture and extra crunch, mostly simple carbs.
Pretzels: Salty chewy bites give salt balance, small protein, whole grain if chosen.
Reese’s Pieces: Sweet peanut candy adds color and crunchy chocolate peanut sweetness, very sugary.
Butter, brown sugar and corn syrup: Buttery caramel coating makes snack sticky sweet, adds fat and moisture.
Vanilla and cinnamon: Vanilla and cinnamon give warm aroma and spice, salt boosts overall flavor.
Chopped pecans optional: Chopped pecans add crunch, healthy fats and nutty depth if you toss em.

Ingredient Quantities

6 cups Rice Chex cereal (about 2 standard boxes)

3 cups Bugles

2 cups small pretzels or pretzel twists

2 cups Reese’s Pieces candies

1/2 cup (1 stick) unsalted butter

1/2 cup packed light brown sugar

1/4 cup light corn syrup

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon kosher salt

Optional: 1/2 cup chopped pecans or roasted nuts, if you want em

How to Make this

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1. Preheat oven to 250°F and line two rimmed baking sheets with parchment paper or foil, spray lightly with cooking spray if you want less sticking.

2. In a very large mixing bowl combine 6 cups Rice Chex, 3 cups Bugles and 2 cups small pretzels or pretzel twists; if you are using the optional nuts add 1/2 cup chopped pecans or roasted nuts now. Do NOT add the Reese’s Pieces yet.

3. Make the brown sugar glaze: in a small saucepan melt 1/2 cup (1 stick) unsalted butter over medium heat, stir in 1/2 cup packed light brown sugar and 1/4 cup light corn syrup until smooth and just starting to bubble, simmer 1 minute while stirring.

4. Remove pan from heat and stir in 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon and 1/4 teaspoon kosher salt. Taste quick, adjust salt if you like it a bit sweeter or more balanced.

5. Pour the warm glaze over the cereal mixture and gently fold with a spatula until everything is evenly coated, try not to smash the Bugles or pretzels.

6. Divide the coated mix between the prepared baking sheets and spread into an even single layer, this helps it crisp up instead of steaming.

7. Bake in the preheated oven for 45 minutes, stirring every 15 minutes and scraping the edges so the glaze cooks evenly and nothing burns.

8. Remove sheets from oven and let the mix cool completely on the pans (about 20 to 30 minutes) because the glaze firms up as it cools.

9. Once cool, toss in 2 cups Reese’s Pieces and any reserved nuts if you didnt add them earlier, break up any big clumps, taste and add a pinch more salt if needed.

10. Store in an airtight container at room temperature for up to a week, or freeze in portions for longer. Quick tip: if you want extra crunch reheat at 250°F for 10 minutes.

Equipment Needed

1. Two rimmed baking sheets, lined with parchment paper or foil (spray lightly if you want less sticking)
2. Very large mixing bowl
3. Small saucepan
4. Heat resistant silicone spatula or wooden spoon for gentle folding
5. Measuring cups and measuring spoons
6. Rubber spatula or bench scraper to scrape pan edges while stirring
7. Oven mitts or pot holders
8. Cooling rack (or just cool on the pans if you prefer)

FAQ

Q: How long will the Harvest Chex Mix stay fresh? A: Store in an airtight container at room temp and it should be good about 1 to 2 weeks, best crunch and flavor in the first 3 days.

Q: Can I make it ahead of time? A: Yes you can make it a day or two ahead, but wait to add the Reese's Pieces until the mix is totally cool or they'll get a little soft, same with any chocolate you might add.

Q: Can I swap ingredients like salted butter or the corn syrup? A: Salted butter works, just cut the added salt a bit, and you can swap light corn syrup for honey or maple syrup but expect a different texture and a bit less glossy coating.

Q: Can I freeze the mix? A: Yep freeze in a freezer safe container or bag for up to about 2 months, thaw at room temp, candies might sweat a little so eat soon after thawing for best crunch.

Q: The mix went soft how do I fix it? A: Spread it on a baking sheet and bake at 250 F for 8 to 12 minutes stirring once, let it cool completely and that usually brings the crisp back.

Q: Any quick hacks for variations or add ins? A: Toasted pecans are awesome, swap Bugles for other crunchy snacks or add pumpkin seeds, and if you add chocolate or sugary bits wait till the mix cools so they don't melt, also a pinch of cinnamon or smoked paprika adds a nice twist.

THE BEST HARVEST CHEX MIX Recipe Substitutions and Variations

Rice Chex: swap for Corn Chex or Wheat Chex. Corn gives a sweeter crunch, wheat makes it nuttier, either keeps that light Chex texture.
Bugles: replace with Fritos, corn chips, or corn nuts — same corn-crunch vibe so the mix still feels fun.
Reese’s Pieces: use M&M’s (plain or peanut), chopped mini peanut butter cups, or even chocolate chips if you want less candy overload.
Light corn syrup: substitute with honey or maple syrup, heat gently though since they brown faster and taste a bit different.

Pro Tips

1. Use a huge bowl and fold, dont smash the Bugles or pretzels, they look nice and crunchy when they stay whole. Work while the glaze is warm so it spreads easy, but be quick or the candy will start to get soft.

2. Dont pile it up on one pan, spread it out on two sheets so air can get to each bit and it crisps instead of steams. Stir and scrape the sides a few times while it cooks so the glaze browns evenly and nothing burns.

3. Toast chopped nuts first if youre adding them, it brings out flavor and keeps them from going floppy. If you want extra crunch, mix some nuts in before baking and reserve a few to toss in after for texture contrast.

4. Taste for salt as it cools, a little flaky salt sprinkled at the end wakes up the sweetness. If it gets a bit soft later just give it a short low-temp heat to revive the crunch, but dont overdo it or the candies could melt.

THE BEST HARVEST CHEX MIX Recipe

Recipe by Bob Jones

0.0 from 0 votes

I toss Rice Chex, pretzels, Bugles and Reese’s Pieces in a brown sugar glaze for my Harvest Chex Mix, and in my Chex Mix Fall write-up I reveal the tiny secret that makes it stand out.

Servings

servings

Calories

360

kcal

Equipment: 1. Two rimmed baking sheets, lined with parchment paper or foil (spray lightly if you want less sticking)
2. Very large mixing bowl
3. Small saucepan
4. Heat resistant silicone spatula or wooden spoon for gentle folding
5. Measuring cups and measuring spoons
6. Rubber spatula or bench scraper to scrape pan edges while stirring
7. Oven mitts or pot holders
8. Cooling rack (or just cool on the pans if you prefer)

Ingredients

6 cups Rice Chex cereal (about 2 standard boxes)
3 cups Bugles
2 cups small pretzels or pretzel twists
2 cups Reese's Pieces candies
1/2 cup (1 stick) unsalted butter
1/2 cup packed light brown sugar
1/4 cup light corn syrup
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
Optional: 1/2 cup chopped pecans or roasted nuts, if you want em

Directions

Preheat oven to 250°F and line two rimmed baking sheets with parchment paper or foil, spray lightly with cooking spray if you want less sticking.
In a very large mixing bowl combine 6 cups Rice Chex, 3 cups Bugles and 2 cups small pretzels or pretzel twists; if you are using the optional nuts add 1/2 cup chopped pecans or roasted nuts now. Do NOT add the Reese's Pieces yet.
Make the brown sugar glaze: in a small saucepan melt 1/2 cup (1 stick) unsalted butter over medium heat, stir in 1/2 cup packed light brown sugar and 1/4 cup light corn syrup until smooth and just starting to bubble, simmer 1 minute while stirring.
Remove pan from heat and stir in 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon and 1/4 teaspoon kosher salt. Taste quick, adjust salt if you like it a bit sweeter or more balanced.
Pour the warm glaze over the cereal mixture and gently fold with a spatula until everything is evenly coated, try not to smash the Bugles or pretzels.
Divide the coated mix between the prepared baking sheets and spread into an even single layer, this helps it crisp up instead of steaming.
Bake in the preheated oven for 45 minutes, stirring every 15 minutes and scraping the edges so the glaze cooks evenly and nothing burns.
Remove sheets from oven and let the mix cool completely on the pans (about 20 to 30 minutes) because the glaze firms up as it cools.
Once cool, toss in 2 cups Reese's Pieces and any reserved nuts if you didnt add them earlier, break up any big clumps, taste and add a pinch more salt if needed.
Store in an airtight container at room temperature for up to a week, or freeze in portions for longer. Quick tip: if you want extra crunch reheat at 250°F for 10 minutes.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.