It’s no secret that I have a bit of a thing for homemade Chex Mix.
It’s been my favorite snack to munch on ever since I was a kid. I make huge batches each year (including four this past weekend!) to give out as gifts to friends and family around the holidays. And as of now, I’ve posted — not one, not two, not three, but now — four Chex Mix recipes here on the blog, including my Slow Cooker Chex Mix recipe that continues to (um, surprisingly!) be one of the top recipes on Gimme Some Oven.
So much Chex Mix!!!
That said, of all the flavors I’ve tried, I’ve gotta be honest and say that about 90% of the time I stick with my own original recipe. Which is based off of the original Chex Mix recipe on the box, but — ahem — kicked up a big notch. Because when it comes to good Chex Mix, I’m a big believer that the more of that magical, zesty, bold sauce — the better.
So for anyone looking for a killer Chex Mix recipe this season, allow me to introduce you to my go-to recipe.
I call it my EXTRA-Bold Chex Mix. ♡
Extra-Bold Chex Mix Recipe | 1-Minute Video
Like I said, I literally made four batches of this stuff over the weekend. So I figured I’d snap a few photos during a batch to show you how zee Chex Mix and I roll.
First off, you’ve gotta start with the rockstar ingredients — All The Chex.
Well, back in the good ol’ days, these were the only three kinds of Chex. Now there are apparently all kinds to choose from at the store. But for my extra-bold mix, I prefer to stick with the holy trinity of Chex — wheat, rice, and corn.
You’re welcome to add whatever other crunchy ingredients to the mix that you’d like. Or you can definitely add in chopped dried fruit, M&Ms, or crackers after the mix has baked. But I tend to stick with what I grew up with — Cheerios, pretzels, and party peanuts. (Pro tip — I especially recommend adding those O’s. They tend to soak up tons of the sauce and get extra flavorful.)
Then, they key to this “Extra-Bold”-ness is all in the sauce. I don’t know about you, but I always felt like the original recipe was good, but never quite included as much of that zesty, buttery worcestershire-garlicky-seasoned-salty sauce. So over the years, I’ve upped and upped my amounts of sauce until I feel like I’ve found my happy sauce place.
And the result?!
Seriously the most irresistible batch of Chex Mix you’ve ever tried.
So give it a try! :)
Extra-Bold Chex Mix
Ingredients
- 9 cups Chex cereal (I used equal parts corn, rice, and wheat Chex)
- 2 cups mini pretzels
- 1 cup Cheerios
- 1 cup peanuts
- 1/2 cup (1 stick) butter, melted and hot
- 1/3 cup worcestershire sauce
- 1 1/2 Tablespoons seasoned salt
- 1 teaspoon garlic powder
Instructions
- Add the Chex, pretzels, Cheerios, and peanuts together in a large microwave-safe mixing bowl, and gently stir a bit to combine.
- In a separate bowl, whisk together the melted butter, worcestershire sauce, seasoned salt and garlic powder together until combined. Drizzle half of the sauce evenly over the Chex mix. Then give the mix a gentle stir to combine. (I like to stir with a rubber spatula, to help prevent breaking the Chex.) Repeat by drizzling the remaining sauce over the Chex mix, and stir again until combined.
- Microwave uncovered on high 5 to 6 minutes, thoroughly stirring every 2 minutes.
- Spread the mix out on parchment paper or paper towels until it has cooled to room temperature. Store in airtight container for up to 3 weeks.
Did you make this?Let me know how it turned out in the comments below!
Really good!! – but baking it in the oven is the way to go even if it takes longer. I used my convection oven at 250 with all the goodies on cookie sheets. I stirred every 30 minutes. Like another poster I used both celery salt and onion salt. (that’s from the Canadian recipe and it’s just a familiar taste for nuts & bolts). When they were done I sprinkled very lightly, seasoning salt all over; it just amped it up a little bit. I love your recipes – thank you for another great one!
Liked it but it was way too salty. Was the seasoned salt supposed to be teaspoon instead of tablespoon?
Indeed the amping up the sauce is the trick…!
My mom always added Cheerios… and IMHO- the best part is In fact when those little round treasures are extra soaked and just a little crispy (the wheat Chex are sooo scrumptious too).
Seeing your recipe gave me their permission I needed to go for the extra butter, etc.. I just finished the first Party Mix batch of the season (there are always dozens) using your recipe… delicious… thanks! :). -CityRelics
Love that recipe, but we always add a 1/4 cup of Tabasco Sauce!
You forgot a few things the tabasco and onion & chilli power and so I’m adding it here. 1/4 cup tabasco 4 tbsp chilli powder and 2 tbsp onion powder
This is a fantastic recipe! I do add more seasoning as my husband and his trades buddies like it spicier. Fantastic thank you!!
Any tips if we don’t have a microwave? Oven temp/time or slow cooker? Thanks, this looks great and I can’t wait to try!
250* for 1 hour stirring every 15 minutes. This worked perfectly for me.
I had a coworker who made the best Chex mix. I asked her how she made it, and she said she doubled the sauce, so, yes people, you need to make this.
We made this last night. A few changes for our preferences, only rice and corn chex…and we used garlic rye chips in place of the pretzels. It is fantastic! Loads of flavor. I was worried as it was mixing that it would not be enough, but it turned out really good! I think in the microwave it may be a little softer in some places than if we had used the oven. But most of the pieces are good and crunchy. I definitely liked the ease of the microwave. Will definitely be making this again. Thanks for sharing!
Definitely twice the sauce for me.