This is one of the most delicious things I have ever, ever, ever made.


No, I’m serious!

Last week, I added a few of my favorite recipes to the about page. I need to replace one of them with this one. Isn’t that just the way it goes?

We had a pumpkin lunch at work to celebrate October, and we each signed up to bring a pumpkin dish. Pumpkin soup, pumpkin grilled cheese with gouda, pumpkin bread with pumpkin butter, pumpkin cheesecake, pasta with pumpkin sauce, pumpkin deviled eggs (so delicious! Pieces of bacon within the eggs were spot on.), pumpkin ice cream, pumpkin cider….


I wasn’t sure about all of this pumpkin. I kept asking, “Won’t this be a lot of pumpkin? Is this possibly too much pumpkin?”

Apparently there are a lot of people who aren’t worried about having too much pumpkin. Then again, when I looked through my local grocery adds at the beginning of October, I found pumpkin added to everything from cereal to potato chips to waffle mix. I don’t know why I was surprised?


I wanted to bring something that wasn’t too intense on the pumpkin to our lunch. When I tossed out the idea of party mix, a few coworkers approved. When I had the white chocolate and pumpkin idea though? That’s when I was sold.

I’m normally not a white chocolate fan, but I think I’m becoming one. I have no shame when it comes to eating chocolate chips, and now I even love the white chocolate ones. Who am I?

I used a double boiler to melt the chocolate, as I find it easiest to keep an eye on. I know some people like the microwave, but when melting chocolate in the microwave I find it’s easier to burn it. Using a double boiler makes it easy, but that’s just me. Once the white chocolate had time to melt, I added a bit of canned pumpkin and since it is unsweetened, it balanced out the chocolate really well. Add some cinnamon and nutmeg, and you have a simple but delicious pumpkin spice flavor. It’s not too sweet at all—just right.


As always–this is starting to feel like a disclaimer?–please feel free to play around with this! I debated on different nuts I could try (cashews would have been delish), briefly though about coconut flakes, and even a different kind of simple cereal. Marshmallows would have made a delicious addition, too!

(Note to self: Next summer, this is coming back s’mores style. Promise.)

So now we’re going to need seasonal variations for party mix, which means plenty of cooking and taste testing.

The perks of being a food blogger!


Party Mix with White Chocolate & Pumpkin Glaze

Makes a snack for 6-10 friends

  • 3 cups rice square cereal
  • 1 cup chocolate chips
  • 1 cup almonds
  • ¾ cup craisins
  • 1 ½ cups pretzels
  • 12 ounces white chocolate chips
  • ¼ cup canned pumpkin
  • ½ tablespoon nutmeg
  • ½ tablespoon cinnamon
  • ¼ cup milk
  • Sea salt

In a large bowl, add rice square cereal, chocolate chips, almonds, pretzels, and craisins. Mix everything together well, then pour onto a large baking sheet and spread around evenly. Set aside.

Use a medium sized sauce pot and a glass microwave-safe bowl to make a double boiler to melt the white chocolate chips. Fill one third of the sauce pot with water and place on the stove over medium heat. Place the microwave safe bowl on top, with the white chocolate chips inside. As the water heats, the chocolate will start to melt. Use a spatula to stir it regularly. Add canned pumpkin, nutmeg, cinnamon, and milk. Stir gently, until all ingredients are mixed and smooth. My glaze had small chunks of white chocolate—this works fine too! If the mixture is too thick, add a little bit of milk to thin it out.

Using a spoon or spatula, drizzle white chocolate glaze over the party mix. Sprinkle sea salt over the top, then place in the freezer until set, 6-8 hours or overnight. Break apart and serve!