5 cups Chocolate Chex cereal
1/2 cup honey roasted peanuts
1 1/2 cup broken vanilla pizzelles
1/2 cup chocolate-ginger pumpkin seeds* or plain pepitas
1 cup Halloween mix (like Brach’s Mellowcreme Autumn Mix)
3 tablespoons butter
1 1/2 teaspoons sugar
1/4 teaspoon ground ginger
1/4 teaspoon cinnamon
Pre-heat oven to 250.
In large bowl, mix cereals, nuts and pizzelles. Set aside. Line a baking sheet with parchment paper.
Melt the butter in a small pot. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.
Pour the cereal mix on a lined baking sheet and bake for 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes.
Store in airtight container.
*To make the seeds:
Preheat oven to 350. Place the cleaned seeds from the squash in a small pot. Fill halfway with water. Add 2 tablespoons salt. Bring to a boil. Boil for 10 minutes. Drain. Sprinkle lightly with olive oil, more heavily with cocoa and ground ginger. Stir to evenly distribute spice. Place in a single layer on a parchment lined cookie sheet and bake for 15 minutes. Stir the seeds then bake for an additional 5 minutes or until they no longer look wet are instead toasted and crunchy looking.
Amazon Pantry has chocolate Chex if you are having trouble finding it or toss some cocoa powder in with the rest of the seasoning.
I used pizzelles I bought at Aldi. Feel free to use homemade/bakery pizzelles if available or sub in another waffle cookie.