People cannot stop asking for this Chex Mix recipe! Combining a few of the original recipe components, along with a few new and improved ingredients! This Christmas foodie gift will have people bringing an empty jar back and asking for refills!
Chex mix is one of those holiday treats I enjoy all year long. I’m not sure where it got a Christmas Stamp of Approval, but it’s a holiday thing! I’ve come up with a recipe that follows the Original Chex Mix recipe but adds a few things in place of a few things. When I bring it to parties or serve at home on Game Day, it gets eaten very quickly!
Chex mix has lots of components that all go together. However, we all know the pretzels are always left in the bag… So, I’ve removed them. Trimmed the whole shebang down to chex, rye chips, and peanuts. The peanuts are what make this so yummy, I think! Extra sauce is a must when crafting the perfect chex mix recipe — Add in a few new things… I can’t just make a recipe as is! 😉
The key to perfect chex mix is how much you stir all the ingredients together. I set the timer on my phone and stir gently for THREE MINUTES. Nothing less. Not only does this laborious mixing ensure each “fun thing” is coated in butter and Worcestershire sauce, it gives the sauce a little time to sink in. Which is when the real magic happens!
People cannot stop asking for this Chex Mix recipe!
- 4 cups Rice Chex (you could also use the corn chex!)
- 2 cups Wheat Chex
- 2 cups Gardettos Rye Chips
- 1.5 cups Cocktail Peanuts
- 2 sticks Salted Butter
- 1 cup Worcestershire Sauce
- 2 tablespoons Onion Powder
- 2 tablespoons Garlic Powder
- 1 tablespoon Seasoning Salt
- 1 tablespoon Smokehouse Maple Seasoning
- In a medium-sized pot add butter and Worcestershire sauce and turn stovetop to medium-low.
- Stir in spices and bring to a simmer.
- While the sauce simmers, combine your cereal, rye chips, and peanuts in a very large mixing bowl.
- Toss with your hands to combine.
- After the sauce has thoroughly melted and combined (I like to give it a good whisk!), pour over dry ingredients.
- Set a timer for three minutes, and gently stir in an almost folding manner. Turning the bowl with your spatula.
- Pour out on to two half sheets pan, and even out. It’s okay if the snack mix overlaps! But, you want to make it easy for yourself when you go to stir these in the oven over and over.
- Place sheet pans in a COLD oven, then turn the oven on to 300˚.
- Once the oven has come up to temperature, immediately turn down to 300˚.
- Bake for 45 minutes on 300˚ stirring three times. I also rotate the pans each time: top to bottom, front to back.
- After 45 minutes, take out of oven and cool.
Store in an airtight container for up to three weeks! <—— It won’t last this long!
I also love to give this as gifts — pour some into glass mason jars, and get gift giving!
***As noted per one user: the 300˚ temperature was too hot with her oven. This resulted in burnt chex mix — NOT good! If you are nervous that your oven may run too hot, you can always bake at 250˚ for one hour, stirring often.***
- Category: snack
- Method: baking
- Cuisine: american
Keywords: the best chex mix you will ever make
What recipes do you make that people cannot get enough?! Let me know in the comments below!
You can save this recipe to your snack boards on Pinterest: