A batch of homemade Chex mix coated in a bold and buttery seasoning is an ideal snack. Great for road trips or back to school. It’s an old fashioned snack that never goes out of style.
A crisp and buttery snack that’s good for any occasion.
Traditional Chex mix is ok, but nothing compared to homemade Chex mix, once you make your own, you’ll never buy the pre-made version. It’s our go-to snack that’s a favorite at all times of the year, not just the holidays. While I love my white chocolate Chex mix, it’s more of a dessert than a snack.
Our most popular snack for the past year, while working from home, has been a party mix recipe made with Chex cereal and our favorite additions. I’m sure it comes as no surprise that my recipe for Chex mix has a bit more butter than the original recipe, and by a bit, I mean a lot!
The butter soaks into each Chex cereal square as it bakes making it crisp and addictive. Along with the butter, we add a substantial amount of Worcestershire sauce, similar to the Bold Chex mix you see in the stores. After changing the proportions about a million times, we finally came across just the right combination so that each bite is full of flavor and melts in your mouth without being too salty.
Why you’ll love it
- Homemade is so much better than store bought
- It’s not greasy, so ideal for road trips
- It stays fresh for 3-4 weeks
- You get a bold flavor in a crispy snack
- You can customize it with your favorite add ins
- It’s a classic Game Day appetizer
- There’s nothing better during the holidays
Nuts or cheese crackers, bagel chips, pretzels, or cheerios, all can be added to a mixture of Chex cereal. I like to use a mixture of rice, corn and wheat Chex cereal to give it variety. Each soaks up the seasoned butter differently.
While the original recipe just has you pour seasoned butter over Chex mix, baking it at a low temperature for an hour, makes all the difference. It’s what gives it that crispy texture and buttery flavor without it being greasy.
Tips for making the best bold Chex mix
- Don’t add the butter mixture all at once. Add some, mix and then add some more. This makes sure that it’s equally absorbed.
- Get messy and mix this with your hands. A large spoon will work but it’s easier to just use your hands.
- Cook this at a low temperature and stir the pan every 15 minutes or so to make sure it’s cooking evenly. Rotate the pans from top to bottom each time you stir the mix.
- Use the biggest baking sheets you have so that you can spread out the mix. I use two baking sheets for this recipe.
What you’ll need
- Chex cereal – you need a total of 9 cups of whatever variety you like. I divide it evenly with 3 cups corn, 3 cups wheat and 3 cups rice.
- Mini Pretzels – if you can find the ity bity minis, these are the best. If you only can find larger ones, break them into bite size pieces.
- Bagel Chips – I like the rye ones but garlic are good too.
- Nuts – I go back and forth on whether to add nuts or not. It doesn’t need them but they will add a salty crunch to the mix. I find that they don’t absorb the flavor but roasting them with the mix is a delicious addition.
- Unsalted butter – this is what makes it phenomenal, I use a cup. If you only have salted butter, then cut down on the seasoned salt.
- Worcestershire sauce – this is what gives a Chex party mix it’s unique flavor.
- Lawry’s Seasoned Salt – this is just a mixture of seasonings, you can make your own if this is something you use on a regular basis. Meggan Hill has a recipe over at Culinary Hill.
- Garlic Powder and Onion Powder – if you use garlic salt or onion salt, it will make this recipe too salty, so cut down on the seasoned salt.
Pro Tip: You will have enough Chex cereal to make two batches. To keep them from getting stale, remove them from the box and place the cereal in a resealable bag. When you’re ready for a second batch, your cereal will be just as fresh as when you opened the box.
Step by step directions
Step 1: Dump all of the dry ingredients in a very large bowl.
Step 2: Melt the butter in the microwave and add all the seasonings to the butter once melted.
Stir it around and then gradually pour it over the mixture, stirring with your hands after each addition so that they butter evenly coats all of the cereal. Spread out onto two baking sheets.
Step 3: Bake at a 250º for an hour, stirring every 15 minutes and rotating the baking sheets from top to bottom so that they cook evenly. Remove once they are crispy and let cool.
Whether you portion this out to pack in lunches, or serve it in a bowl when you have friends or family gathered, it’s a snack that everyone gravitates toward. Kids and adults all love a savory snack.
It will stay fresh in an air tight container for about 3-4 weeks. You can also store it in the freezer.
The difference between bold and regular party mix is the amount of Worcestershire sauce added. For a Bold Chex mix use ⅓ cup of Worcestershire and for a more traditional just 2 tablespoons.
The best way to make sure you get the seasoned butter on each bite is to gradually add the butter mixture to the bowl and mix it with your hands.
To get a crisp party mix, bake it on a large cookie sheet at a low temperature of 250º for an hour and stir the mixture every 15 minutes.
More appetizers you’ll love
If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.
Homemade Chex Mix
- 3 cups Corn Chex Cereal
- 3 cups Wheat Chex Cereal
- 3 cups Rice Chex Cereal
- 2 cups mini pretzels salted
- 1 cups Rye bagel chips
- 1 cup mixed nuts optional
- 1 cups butter 2 sticks
- ⅓ cup Worcestershire sauce
- 1 ½ tablespoons Lawry’s seasoned salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Preheat oven to 250º.
- Combine cereal, pretzels, chips and nuts in a large bowl.
- In a microwave safe bowl, melt butter and whisk in Worcestershire sauce and seasonings and gradually pour over cereal mixture mixing with your hands or a large spoon after each addition until the cereal is fully coated.
- Spread onto 2 large rimmed baking sheet and bake for an 1 hour stirring every 15 minutes and rotating the tray from top to bottom so that it is every cooked. Remove once it is golden brown and crisp.
- Yield is 28 ½ cup servings
Barbara’s Tips + Notes
- All ovens are different, so the time may vary, remove them when the cereal is golden brown and crispy.
- Rotate the trays from top to bottom every 15 minutes.
- Add the butter mixture gradually so that the cereal is evenly coated.
- If you use salted butter or garlic salt or garlic powder, you will need to reduce the amount of Seasoned salt.