Four new Chex® Mix recipes based on America’s favorite holiday dishes. Reprinted with permission from Chex®.

Chex Pumpkin Pie Crunch

Ingredients

1/4 cup brown sugar

1 tablespoon pumpkin pie spice

1/4 cup butter

2 teaspoons vanilla

2 cups Cinnamon Chex® cereal

2 cups Wheat Chex® cereal

2 cups Honey Nut Chex® cereal

8 oz pecans

Preparation Directions

1. 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.

2. 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.

16 1/2-cup servings

Red Velvet Chex Party Mix

Ingredients

6 cups Chocolate Chex® cereal

1/2 cup packed brown sugar

1/3 cup butter

3 tablespoons corn syrup

1 drop red gel food color

1 cup Betty Crocker® Gluten Free devil's food cake mix

1/2 cup Betty Crocker® Rich & Creamy cream cheese frosting

Preparation Directions

1. In large microwavable bowl, place cereal; set aside. In medium microwavable bowl, microwave brown sugar, butter, corn syrup, food color and cake mix uncovered on High 2 to 2 1/2 minutes or until mixture is boiling. Immediately pour over cereal; toss until well coated.

2. Spread on waxed paper. Cool 5 minutes.

3. In small microwavable bowl, place frosting; microwave uncovered on High 20 seconds. Drizzle over cereal mixture. Store loosely covered.

12 1/2-cup servings

Mexican Hot Chocolate Chex Party Mix

Ingredients

2 cups Vanilla Chex® cereal

2 cups Chocolate Chex® cereal

2 cups Cinnamon Chex® cereal

1/4 cup butter or margarine

1 cup semisweet chocolate chips

1/4 cup sweetened condensed milk

1 teaspoon ground cinnamon

1 cup flaked coconut

1 1/2 cups mini marshmallows

Preparation Directions

1. In large microwaveable bowl, measure cereal. Set aside

2. In 2-cup microwavable measuring cup, heat butter and chocolate chips on High 1 minute or until almost melted; stir and microwave another 30 seconds or until mixture can be stirred smooth; stir in condensed milk, heat 30 seconds or until boiling; stir in cinnamon. Pour over cereal mixture, stirring until evenly coated.

3. Microwave on High about 3 minutes, stirring every minute, until mixture is glazed. Stir in coconut and marshmallows. Pour onto waxed-paper lined pan to cool.

16 servings

Cornbread Chex Mix

Ingredients

8 cups Corn Chex® cereal

2 cup pecan halves

1/4 cup butter

1/3 cup sugar

1/3 cup light corn syrup

1 pouch (6.5 oz) Betty Crocker® cornbread & muffin mix

1 bag (4 oz) crunchy toasted corn kernel nuts

1 teaspoon salt

Preparation Directions

1. In large microwavable bowl, mix cereal and pecan halves.

2. In 2-cup microwavable measuring cup, microwave butter, sugar and corn syrup uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until bubbling. Pour over cereal mixture; stir until well coated. Sprinkle dry cornbread mix over top; toss until well coated. Stir in corn kernel nuts.

3. Microwave uncovered on High 4 to 5 minutes, stirring every minute, until dry muffin mix dissolves. Spread on waxed paper or foil; immediately sprinkle with salt. Cool. Store in airtight container.

28 1/2-cup servings