Pumpkin Spice Snack Mix

 

Let's face it: Pumpkin Spice can be a bit overdone. You have to admit that Pumpkin Spice toilet paper is just plain weird. In 2020, Kraft produced a limited run of pumpkin spice mac and cheese, mostly sold in Canada. In 2019, Pumpkin Spice Spam was a limited edition canned meat product offered online from Hormel. They suggested using the Spam - with a blend of cinnamon, clove, allspice, and nutmeg - in fall-themed recipes, such as adding it to savory breakfast dishes like waffles and cornbread, or using it in hashes and grilled cheeses. Well ... OK ... I guess?

Those just scratch the surface of weird pumpkin spice products. 

But, when the list went around to sign up for foods to bring to a museum reception at the Vernon Filley Art Museum, I jumped on the pumpkin spice bandwagon. My assignment: a pumpkin spice snack mix. 

I am known for making multiple varieties of snack mixes at Christmas time. So it was definitely in my repertoire. But I didn't have a pumpkin spice mix in my tried-and-true arsenal. So, like every modern woman, I Googled it until I found one I wanted to try.

This version was found on the blog, Chelsea's Messy Apron. Of course, I had to make a trial run - just to make sure it was good, you know! Randy and I - as well as my Mom and Dad - gave it a good review. 

It reminded me of the Churro Snack Mix that's a favorite. Cinnamon is the only "fall" spice in that snack mix. It's one of the snack mixes I typically make at Christmas and give as a gift from the kitchen. It was also one I used for Brent and Susan's wedding welcome bags. 

The snack mix got good reviews last week at the museum event. So, if you're looking for a tasty treat for a Halloween gathering or a fall tailgate, here's a pumpkin spice recipe to try. It beats Pumpkin Spice Spam, right?  

   Pumpkin Spice Snack Mix

Adapted from Chelsea's Messy Apron

 

4 cups Cinnamon Chex cereal

4 cups Honey Nut cereal

1 cup pretzels (I used Butter Snap) 

1 cup fancy mixed nuts, salted

1/2 cup butter (cut into 1 tablespoon pieces)

1 cup brown sugar

1/4 cup light corn syrup

1/4 tsp. baking soda

1/4 tsp. salt

1 tsp. vanilla extract

2/3 cup granulated sugar

2-3 tsp. pumpkin pie spice

1 cup add-ins (like Reece's pieces, candy corn, M&Ms of any variety, etc)

 

Preheat oven to 350 degrees. Line a 15 X 21-inch sheet pan with parchment paper. Grease generously with cooking spray.

 

In a large bowl, combine both Chex cereals, pretzels and mixed nuts. 

 

In a medium pot, combine butter, brown sugar and corn syrup. Place over medium to medium-high heat and stir constantly until butter is melted. Continue to stir until mixture comes to a rapid boil. Boil for exactly 1 minute, stirring constantly. Remove from heat. Add baking soda and salt. Stir to combine. Add vanilla and stir to combine. Pour over cereal mixture, working quickly to coat dry mixture. Pour coated cereal mixture into prepared pan and spread out. 

 

In a small bowl, combine pumpkin pie spice and granulated sugar. (Use 3 teaspoons of pumpkin pie spice for stronger flavor.) Sprinkle evenly over the cereal mix. Don't mix the spice sugar into the cereal.

 

Bake for 5 minutes, remove from oven and toss using a metal spatula. Spread mixture again to an even layer. Return to oven and bake for 4 more minutes. Remove from oven and toss again. Spread in one even layer and let cool for 5 minutes. Add mix-ins and toss to combine before spreading out into an even layer. Let stand at room temperatures for 30 minutes to 1 hour to fully harden and set up. 

 

Notes:

• The Butter Snap pretzels catch the spice sugar mixture in the crevices of the pretzels, but any pretzel can be used.
• The original recipe called for leaving the pretzels out of the sweet syrup mixture, instead, adding with the add-ins. I went ahead and coated all the dry ingredients with the syrup mixture. 
• If you especially like sweet and salty, you could add additional pretzels, Bugles or mixed nuts to the sweet mixture after baking. That would lessen the sweetness level.  

Whatchamacallit Bars

Do I really need another bar cookie recipe? Probably not.

Does that stop me from exploring new recipes? Certainly not.

How could I resist a copycat recipe for Whatchamacallit candy bars that was advertised as an "ooey, gooey blondie with two kinds of caramel." I couldn't. So I didn't.

This recipe was posted on Robyn's blog, The Ranch Wife Chronicles. Here's my version, just in time for the weekend. I would say it would be good in harvest lunches, but you would definitely need to keep them in a cooler until ready to serve because of the soft chocolate topping. I think the little extra effort would be worth it to the harvest crew. Since it rained, I haven't yet tested that theory. But I will.

Whatchamacallit Bars

1/2 cup butter
2 cups brown sugar
2 eggs
1/4 cup caramel ice cream topping
2 cups flour
1 tsp. salt
2 tsp. baking powder
3/4 cup toffee bits
3/4 cup chopped peanuts
1 1/2 cups Rice Krispies

Topping:
1 cup chocolate chips
1/4 cup whipping cream

Cream the butter and sugar until creamy. Add eggs, vanilla and caramel topping, beating on low until fluffy. Combine flour, salt and baking powder. Add to butter mixture. Add toffee bits and chopped peanuts. Stir in Rice Krispies by hand.

Spread in a greased 13- by 9-inch baking pan. Bake at 350 degrees for 25 to 30 minutes or until done. Cool on wire rack.

For topping: Bring cream to a boil in small saucepan. Remove from heat and stir in the chocolate chips. Stir until melted and creamy. Let cool slightly. Spread on top of the cooled blondies and let set.

Caramel Coconut Squares

With harvest just around the corner, I'm digging through the recipe box looking for quick and tasty cookie recipes.

Caramel Coconut Squares fit the bill on both counts. With limited time available, putting together a bar cookie makes sense. It dirties fewer pans, always a plus. Once the cookies are assembled, you don't have to spend additional time putting drop cookies on baking sheets, removing them and starting the process again.

Don't get me wrong. I make plenty of drop cookies (See Back to the Basics.) In fact, in preparation for harvest and for a Vacation Bible School supper tonight, I tripled my basic cookie recipe last weekend and divided the dough into four different bowls. My add-ins were white chocolate/macadamia nut; oatmeal with dried cranberries and white chocolate; chocolate/chocolate chip; and I tried the new Almond Joy Pieces. I then packaged an assorted 3 dozen on a plate for VBS and packaged the rest in twos in sandwich bags. Then they are ready pull from the freezer for a suppertime treat during harvest.

But, back to the Caramel Coconut Squares ... When you see the ingredient list, you'll think that sweetened condensed milk manufacturers have sponsored several of my last recipe posts. If only that were true. ... I can dream, can't I? But sweetened condensed milk is a central ingredient again in this recipe.

So, no, Caramel Coconut Squares are not going to fit into your weight-loss plan. However, it's a great cookie to stick into the suppertime harvest meal run. But it can also hold its own as an addition to an assorted cookie tray, even for a fancy occasion that doesn't include wheat dust, sweltering temperatures and cheat in your socks.

Here's what you'll need:

Enjoy!

Caramel Coconut Squares

1/2 cup butter or margarine, softened
1/2 cup powdered sugar
1 cup all-purpose flour
14-oz. can sweetened condensed milk
1 cup butterscotch chips
1 1/3 cups flaked coconut
1 tsp. vanilla

Cream butter and sugar until fluffy. Add flour and mix well. Pat into ungreased 9- by 9- by 2-inch pan. Bake at 350 degrees for 12 to 15 minutes. Combine milk, butterscotch pieces, coconut and vanilla. Spread over partially baked layer.

Bake at 350 degrees until golden brown around edges, 25 to 30 minutes. Cookies will not appear set. Cool; cut into squares. Makes 36 squares.