Fall means football games, cozy movie nights, and snacks that disappear faster than you can make them. This maple bacon fall mix checks all the boxes for the perfect autumn munch.
You start with everyday ingredients—cereal squares, pretzels, bagel chips, and nuts. Then you toss everything with butter infused with real maple syrup and crispy bacon bits.
The result? A sweet and salty combination that’s hard to stop eating.
Why You’ll Love This Recipe
This mix hits every craving at once. You get the satisfying crunch from pretzels and bagel chips, plus the sweet maple flavor that screams fall in every bite.
It keeps for up to a week in an airtight container, making it perfect for meal prep or gift giving. Pack it in mason jars for a homemade present!
The best part? You probably have most of these ingredients sitting in your pantry right now. No special shopping trips required.
Ingredients
- 3 cups rice cereal squares (like Chex)
- 2 cups pretzel sticks, broken into bite-sized pieces
- 2 cups bagel chips, broken into 1-inch pieces
- 2 cups mixed nuts (peanuts, cashews, pecans work well)
- 6 tablespoons butter
- 1/4 cup pure maple syrup
- 1/4 cup real bacon bits
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
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Instructions
Preheat your oven to 250°F. Line two large baking sheets with parchment paper. This low temperature prevents burning while everything gets perfectly crispy.
Combine all the dry ingredients. In a large bowl, mix together the cereal squares, broken pretzel pieces, bagel chip pieces, and mixed nuts. Give everything a good stir to distribute evenly.
Make the maple bacon coating. In a microwave-safe bowl, melt the butter completely. Stir in the maple syrup, bacon bits, salt, garlic powder, and smoked paprika until well combined.
Coat the mix thoroughly. Pour the maple bacon butter over the cereal mixture. Use a large spoon or your hands to toss everything until every piece is coated. Don’t skip this step – even coverage is key.
Spread on the baking sheets. Divide the mixture between your two prepared baking sheets. Spread it out in a single layer so everything bakes evenly.
Bake low and slow. Put both sheets in the oven for 45 minutes, stirring every 15 minutes. This prevents sticking and ensures even browning.
Cool completely before storing. Let the mix cool on the baking sheets for at least 15 minutes. It will continue to crisp up as it cools.
Store properly. Transfer to an airtight container once completely cool. It will stay fresh for up to a week at room temperature.
Tip: Double this recipe during the holidays. It disappears fast and makes great gifts when packed in decorative containers.
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Maple Bacon Fall Mix
This mix hits every craving at once. You get the satisfying crunch from pretzels and bagel chips, plus the sweet maple flavor that screams fall in every bite.
- Total Time: 55 minutes
- Yield: About 8 cups 1x
Ingredients
- 3 cups rice cereal squares (like Chex)
- 2 cups pretzel sticks, broken into bite-sized pieces
- 2 cups bagel chips, broken into 1-inch pieces
- 2 cups mixed nuts (peanuts, cashews, pecans work well)
- 6 tablespoons butter
- 1/4 cup pure maple syrup
- 1/4 cup real bacon bits
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
Instructions
- Preheat your oven to 250°F. Line two large baking sheets with parchment paper. This low temperature prevents burning while everything gets perfectly crispy.
- Combine all the dry ingredients. In a large bowl, mix together the cereal squares, broken pretzel pieces, bagel chip pieces, and mixed nuts. Give everything a good stir to distribute evenly.
- Make the maple bacon coating. In a microwave-safe bowl, melt the butter completely. Stir in the maple syrup, bacon bits, salt, garlic powder, and smoked paprika until well combined.
- Coat the mix thoroughly. Pour the maple bacon butter over the cereal mixture. Use a large spoon or your hands to toss everything until every piece is coated. Don’t skip this step – even coverage is key.
- Spread on the baking sheets. Divide the mixture between your two prepared baking sheets. Spread it out in a single layer so everything bakes evenly.
- Bake low and slow. Put both sheets in the oven for 45 minutes, stirring every 15 minutes. This prevents sticking and ensures even browning.
- Cool completely before storing. Let the mix cool on the baking sheets for at least 15 minutes. It will continue to crisp up as it cools.
- Store properly. Transfer to an airtight container once completely cool. It will stay fresh for up to a week at room temperature.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
