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A big batch of homemade Chex Mix makes the perfect Game Day snack, a great gift to share with neighbors at Christmas, or a flavorful party appetizer. The easy recipe only takes minutes to stir together, and everyone loves its salty, crunchy, savory taste. Grab a cold drink and a big bowl, because this crowd-pleasing snack mix disappears fast!
Chex Mix Recipe
Each year around the holidays, my neighbor, Fannie, gives us a big bag of her homemade Chex Mix. We look forward to it every season, and I’m always reminded of just how much better the oven-baked, homemade version truly is. A store-bought, pre-packaged bag just doesn’t compare! Best of all, you can customize your own mix to suit your personal preferences. Add more of the ingredients that you like, and leave out the ones that you don’t!
Whether you swap Goldfish for Cheez-Its, double up on the peanuts, or throw in some extra pretzels, this fool-proof recipe comes out perfectly every time. It’s delicious with a cold drink while watching a football game in front of the fire, it’s great as an after-school snack for the kids, and it’s a crowd-pleasing option that always disappears fast at Christmas, New Year’s, or other celebratory gatherings. Grab your biggest bowl, and let’s stir together a few batches!
What is Chex Mix made of?
Chex Mix is a type of snack mix that’s made with different varieties of Chex breakfast cereal, such as Rice Chex, Corn Chex, and Wheat Chex. It often includes other crunchy snacks like pretzels, cheese crackers, bagel chips, or breadsticks, along with nuts such as peanuts, pecans or almonds. The mix is tossed with melted butter and seasoning, and then baked until toasted and crispy.
Chex Mix Seasoning
There are endless varieties of Chex Mix flavors, from sweet Muddy Buddies to bold and spicy. This homemade Chex Mix is very similar to the original Chex Mix recipe in its flavor profile, with Worcestershire sauce, seasoning salt, garlic and onion as the savory seasoning base.
Ingredients
This is just a quick overview of the ingredients that you’ll need for a big batch of homemade Chex mix. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.
- Unsalted butter: use the unsalted version here so that the mix isn’t too salty.
- Worcestershire sauce: gives the dish great savory, umami flavor.
- Seasoned salt: such as Lawry’s brand.
- Garlic powder and onion powder: for that classic “Chex mix” taste.
- Small cheese crackers: I use Cheez-Its, but a similar snack cracker like Goldfish also works well.
- Rice Chex, Wheat Chex and Corn Chex: the base of the mix that gives the dish its name! I use them in equal parts, but you can mix up the ratio or pick just one or two cereals to use instead of all three.
- Small pretzels: for extra salty crunch. Substitute with pretzel Goldfish, small pretzel sticks, miniature breadsticks, or bagel chips, if you prefer.
- Dry roasted, salted peanuts: other good options include pecans or almonds.
How to Make Chex Mix
This homemade Chex mix couldn’t be easier! Just stir everything together and let the oven do the work!
- Whisk together the melted butter, Worcestershire sauce, seasoning salt, garlic powder and onion powder.
- Combine the cheese crackers, Chex cereals, pretzels and peanuts.
- Pour the melted butter mixture over the cereal mixture; toss to coat.
- Spread onto large, rimmed baking sheets.
- Bake in a 250°F oven for about 45 minutes – 1 hour; stir every 15 minutes.
- Cool completely, then package for later or enjoy right away!
How to Serve Homemade Chex Mix
Pair the original Chex mix recipe with a cold beverage and any of these other great party snacks:
- Italian Pinwheels
- Cream Cheese and Pepper Jelly Dip
- 5-Minute Corn Dip
- Onion Dip
- Shrimp Cocktail
- Easy Stromboli Crescent Braid
- Homemade Soft Pretzels
- Shrimp Dip
- Fried Oysters
- Country Ham Biscuits
- Hummus and Pita Chips
- Pimento Cheese
- 7-Layer Bean Dip
- Deviled Eggs
- Crab-Stuffed Mushrooms
- Sausage Balls from Bisquick
- Crab Dip
Storage
Cool completely, then package the Chex party mix in airtight containers or large Ziploc bags. The mixture will keep at room temperature for 2-3 weeks.
Recipe Variations
- Make it nut-free by substituting an extra cup of cheese crackers or pretzels for the peanuts.
- Mix up the ratio of cereals by using just one or two varieties of Chex. So long as the combination totals 9 cups, any blend will work. For instance, use 5 cups of Rice Chex and 4 cups of Wheat Chex.
- Instead of Cheez-Its, try cheddar Goldfish crackers.
- Swap out the pretzels for bagel chips or miniature breadsticks.
- Use pecans or almonds instead of the peanuts.
- Spicy Chex mix: add a touch of cayenne to the butter mixture for some heat.
- For a smaller batch, cut all of the ingredients in half. The cooking instructions remain the same.
Tips for the Best Chex Mix Recipe
- Use unsalted butter since the mix contains plenty of salt from the seasoning salt, peanuts, pretzels, cheese crackers and Worcestershire sauce.
- Stir the mix every 15 minutes while it’s in the oven. This will help the ingredients toast evenly and will prevent individual pieces from burning.
- Use all three flavors of Chex cereal for the best taste. They look similar, but the rice, corn, and wheat varieties each have their own distinct flavor, which come together to create a delicious mix!
- Add fresh herbs at the end for an extra boost of flavor and a bright, fresh touch. Good options include parsley, thyme or rosemary.
More Homemade Snack Mix Recipes to Try
Homemade Chex Mix
Ingredients
- ½ cup (1 stick) unsalted butter, melted
- 2 tablespoons Worcestershire sauce
- 2 teaspoons seasoned salt, such as Lawry’s brand
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups small cheese crackers, such as Cheez-Its or Goldfish
- 3 cups Rice Chex cereal
- 3 cups Wheat Chex cereal
- 3 cups Corn Chex cereal
- 3 cups small pretzels
- 1 cup dry roasted, salted peanuts
Instructions
- Preheat oven to 250°F. Line two rimmed baking sheets or roasting pans with parchment (or cover with aluminum foil and spritz with nonstick spray).
- In a small bowl, whisk together the melted butter, Worcestershire sauce, seasoned salt, garlic powder and onion powder.
- In a large bowl, combine cheese crackers, Chex cereals, pretzels and peanuts.
- Pour the melted butter mixture over top; toss to coat.
- Spread the mixture evenly on the two prepared baking sheets.
- Bake for 45 minutes – 1 hour, stirring gently every 15 minutes, until toasted.
- Cool completely, then package in airtight containers. The mixture will keep at room temperature for 2-3 weeks.
Notes
- Use unsalted butter since the mix contains plenty of salt from the seasoning salt, peanuts, pretzels, cheese crackers and Worcestershire sauce.
- Stir the mix every 15 minutes while it’s in the oven. This will help the ingredients toast evenly and will prevent individual pieces from burning.
- Use all three flavors of Chex cereal for the best taste. They look similar, but the rice, corn, and wheat varieties each have their own distinct flavor, which come together to create a delicious mix!
- Add fresh herbs at the end for an extra boost of flavor and a bright, fresh touch. Good options include parsley, thyme or rosemary.
Made this yesterday with just the three cereals. It was pretty good. I didn’t have any seasoned salt and used the given amounts of the other seasonings. I will definitely need to put in the seasoned salt and increase the other seasonings next time but the Worcestershire sure came through. I am looking at sites for making seasoning mixes. Do you know of any sites or blogs which specialize in those? Store mixes are so convienent but so often seem mostly salt or sugar and I can buy my own salt and sugar for considerably less. Thanks for this recipe. Such easy recipes, which you really can’t mess up, increase my confidence in the kitchen.
Thanks, Marion. Yes, you’ll definitely want to get some seasoned salt. It will make a big difference in how the mix tastes! Glad that you’re having fun experimenting in the kitchen!
Oh, and I froze the chex mix. I need it to last a while since I’m cooking for one. And so delicious, I have to hide it from my self a little.
Perfect! 🙂
I made this again including the seasoned salt. I tasted the seasoned salt and was able to pick up on the onion, garlic and salt but not much else so I had more or of all the seasonings plus smoked paprika and turmeric. Much better! Nice warm flavor although I may have overdone it a little. This time. I melted the butter and then kept tasting until I was more satisfied. I love such versatile recipes as this, Blair! As I say, the weather here is such that I don’t do much runnning around for ingredients and do better if I can just use what I have in the house. My sister is very systematic in her cooking and makes really good precise, ethnic cooking which I’m happy to eat but just isn’t going to happen here, I’m afraid. Thank you so much for giving me recipes which I can handle and enjoy!
Glad that you got to try it with the seasoned salt. I do think it’s a key ingredient here! 🙂
Our family loves this, too, but we add 1 tsp lemon juice. Honey Nut Cheerios are a hit for an add-in.
The Cheerios and lemon juice are great suggestions! Thanks, Libby!
My mom and then I….when the girls were young … used Tid Bits instead of Cheez Its.
I really liked them better but they haven’t been available for many years….
Have I sent you my recipe for Stollen? It’s easier than a yeast dough and delicious! It uses Ricotta cheese instead of yeast so there is no rising time. For years I made the traditional yeast Stollen but the Ricotta recipe is my now Go To.
Hi, Debbie! No, I don’t have your stollen recipe. Sounds great, though! Definitely send it my way when you have a chance! I’m hoping to make your chicken and pastry soon, too. 🙂