Homemade Chex Mix

Barbara Curry
by Barbara Curry
18 servings
1 hr 10 min

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.

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.

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.

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.

Use your hands to make sure you get the buttery coating on each piece.

Recipe details
  • 18  servings
  • Prep time: 10 Minutes Cook time: 1 Hours Total time: 1 hr 10 min
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  • ▢ 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
  • ▢ 1/3 cup Worcestershire sauce
  • ▢ 1 1/2 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
  • 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.
Barbara Curry
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