Best Gluten Free Chex Mix With Cinnamon And Pumpkin Spice Recipes

CHEX PIE CRUST

Steps:

• Preheat oven to 375ºF. In a food processor blend together cereal, sugar, and butter until very finely ground. (See recipe notes for by hand method)
• Dump into a 9" pie pan. Spread in an even layer, then use fingers, or flat-bottomed glass, to press crumbs firmly on bottom and up sides of pan.
• Bake for 11-12 minutes and cool at least 15 minutes before filling.

GLUTEN-FREE CHEX® MIX WITH CINNAMON AND PUMPKIN SPICE

Steps:

• Preheat the oven to 250 degrees F (120 degrees C). Line a large baking sheet with parchment paper.
• Place butter into a small microwave-safe bowl and cover bowl with waxed paper. Melt in the microwave for about 40 seconds.
• Combine cinnamon, brown sugar, pumpkin pie spice, and salt in a small bowl. Mix in melted butter.
• Combine cereal squares, peanuts, and pumpkin seeds in a large bowl. Add butter-spice mixture and blend until well coated. Spread mixture onto prepared baking sheet.
• Bake in the preheated oven for 45 minutes, stirring every 15 to 20 minutes. Remove from oven and allow to cool. Transfer to a bowl and mix in milk chocolate chips and raisins. Store in an airtight container.

PUMPKIN SPICE CHEX MIX

Steps:

• In small bowl, mix brown sugar and pumpkin pie spice; set aside. In small microwave-safe dish, microwave butter on High about 30 seconds or until melted. Stir in vanilla. In large microwavable bowl, mix all cereals and pecans. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated.
• Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute. Spread on wax paper or a cookie sheet to cool. Store in airtight container.