**originally posted on www.WGLR.com on 11-27-14**
Happy Halloween Week! As I have mentioned often, I use my slow cooker year round. But, I do try to do seasonal dishes when called for. This time of year, I love to experiment with fun recipes that involve what I love about fall! One thing I definitely love is the spices in autumn dishes, from pumpkin spice to cinnamon and all that goes with it. I stumbled upon this recipe over the summer, and couldn’t wait for Fall to get here so I could try it. My son is a September baby, so this year, I finally had his birthday party (5th!) at a pumpkin patch, like I had always wanted to do! I made this recipe for guests to snack on at the party, and wow, is it delicious! My husband and I were snitching more of it than we should have when I first made it, because it is quite addicting (especially when warm out of the crock pot!). I almost had to make a second batch for the party, haha! This is a great one to do with your kids or grandkids, because they can help you measure and add all the ingredients easily. With Halloween parties/school events this week, this would be a perfect treat to make and throw in some decorated up small ziploc baggies to give to kids or co-workers. It would also make a really nice thing to set out at your Thanksgiving celebrations, so people can snack on something while waiting for the big meal to hit the table! PLUS, it makes your house smell DELICIOUS when you make it!!!!!
*note: The original recipe calls for mini graham crackers. I don’t think these are made anymore, i couldn’t even find them online. You can just break up larger grahams or omit them from the mix. If you don’t mind shapes in your mix, use Teddy Grahams, or I used Annie’s little graham cracker bunnies in mine!
SLOW COOKER PUMPKIN HARVEST CHEX MIX
- 2 cups cinnamon Chex cereal
- 2 cups Wheat Chex cereal
- 3 cups Vanilla Chex cereal
- 1 cup pecans
- 1 cup mini graham crackers* (see note above)
- 1 cup dried cranberries
- 1 cup salted & roasted pumpkin seeds
- 1/2 cup butter, melted
- 1/4 cup packed brown sugar
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla
In a 5-6 quart oval crock pot, stir in cereals, pecans, graham crackers, cranberries & pumpkin seeds. Stir gently so you don’t break up the cereal too much.
In a small bowl, mix together melted butter, brown sugar, pumpkin pie spice & vanilla. Pour over mixture in the crock pot, and gently stir until the mixture is evenly coated.
Cook UNCOVERED on HIGH for 2 hours, gently stirring every 15 to 20 minutes. When done, spread mix onto ungreased baking sheet or waxed paper. Let cool for 3-5 minutes (yeah right, I was eating it right out of the crock, YUM!).
Store in an air-tight container!