Chex Mix Recipe
27 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- Β½ cup melted unsalted butter
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Italian seasoning
- Β½ teaspoon garlic powder
- ΒΌ teaspoon ground black pepper
- 2 cups Chex cereal (rice, wheat, or corn)
- 3 cups mini pretzels
- 2 cups Cheese crackers (I used Cheezit)
- 1 cup Goldfish crackers
- 1 cup roasted lightly salted peanuts
Method
- Preheat the oven to 300Β°F/150Β°C, and line a baking sheet with parchment paper.
- To a large bowl, add melted butter, Worcestershire sauce, Italian seasoning, garlic powder, and black pepper. Whisk to combine.
- Add Chex cereal, mini pretzels, cheese crackers, and peanuts. Stir with a spatula until everything is well coated.
- Transfer to the prepared pan, spread with a spatula and bake for 15-20 minutes flipping halfway through.
- Allow to cool to room temperature then serve, or store in an airtight container for up to 2 weeks.