As I mentioned during last week’s Chex Mix Swap Party post, I was thrilled to host a Chex mix swap a few years ago. My friends and family brought in their favorite snack mixes and recipes. Here are the proven hits from the swap!

Classic Chex Mix

The original courtesy of the folks at Chex. The stuff in a bag just doesn’t compare!! I love it so much, I usually make it until all three boxes of cereal are gone.

3 cups Corn Chex® cereal
3 cups Rice Chex® cereal
3 cups Wheat Chex® cereal
1 cup peanuts
1 cup bite-size pretzels
1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces, or Cheerios.
6 tablespoons butter or margarine
2 tablespoons Worcestershire sauce
1- 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder

1. In large roasted, mix cereals, nuts, pretzels and bagel chips; set aside. Melt butter in a glass bowl in a toaster oven or on the stove in a small saucepan. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.
2. Put pan into a 250°F oven. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.

Click here for microwave directions.

Super Snack

Named by my friends who LOVE this recipe!! — from Molly

12 oz. Crixpix
1 pound pecans
1 ½ c. brown sugar
a little less than 3/4 c. butter
Preheat oven to 350 degrees.

Mix nuts and cereal in large roasting pan. (What I do is: buy one of those cheap large tin roasters that you would roast a turkey in and throw it out—this makes a mess so you can just throw it away.)

Stir sugar and butter in saucepan until boiling. Continue to boil for 2 minutes. Stir it constantly!!!

Pour over cereal mixture. Bake for 8 minutes. Pull out…stir well (use a wooden spoon)…bake 8 more minutes…pull out, stir and bake 8 more minutes for a total of 24 minutes.

Pour out onto opened brown grocery bags (do NOT pour onto paper towels) to soak up butter. Let cool. Store in an airtight container until ready to serve.


Chex PB & Chocolate Blast

This recipe would be great for any holiday. Just swap out for seasonal M&M’s! We used Peanut M&M’s and it was fabulous!

6 cups Rice Chex® cereal
1 cup white vanilla baking chips (8 oz)
1 cup peanut butter chips
1 cup red and green candy-coated chocolate candies
1 cup dry-roasted peanuts

1. Line 2 cookie sheets with foil or waxed paper. Place 3 cups cereal in large bowl. Place a Pyrex bowl over a pot with boiling water to make a double boiler. Stir the white chocolate chips until melted. Pour melted chips over cereal in bowl; stir to evenly coat. Spread mixture in single layer on one of the cookie sheets. Refrigerate 5 minutes or until set.
2. Repeat the above using the remaining cereal and the peanut butter chips; refrigerate 5 minutes or until set.
3. Gently break up coated cereal into large bowl. Add candy and peanuts; stir gently to combine. Store in airtight container.

You can find microwave directions for this recipe here.


Chex Caramel Chocolate Drizzle

I made this using all the Milk Duds leftover from Halloween in place of the chocolate chips and caramels –which are surprisingly hard to find. It was yummy and frugal!

3 cups Corn Chex® cereal
3 cups Rice Chex® cereal
1/2 bag (14-oz size) caramels (about 25)
2 tablespoons butter or margarine
2 tablespoons milk
1/4 cup semisweet chocolate chips

For easy drizzling, spoon the melted chocolate into a small food-storage plastic bag. Snip off one tiny bottom corner and squeeze the chocolate over the cereal mixture.

1. In a large roasting pan, mix cereals together.
2. In a double boiler (a Pyrex bowl over a saucepan with an inch or so of boiling water), melt caramels, butter and milk stirring until caramels are melted and mixture is smooth. Pour over cereals; gently stir until evenly coated.
3. Microwave on High 3 to 4 minutes, stirring after each minute, until just beginning to brown. Spread on waxed paper to cool.
4. In a clean Pyrex bowl, melt chocolate chips until chocolate can be stirred smooth. Drizzle over snack. Refrigerate until set. Store in airtight container. This step can be skipped if you use Milk Duds.

You can find microwave directions here.


Hot Buttered Yum

Another recipe from the folks at Chex that they were promoting the year we had the party. Personally, I like it best without the marshmallows.

4 cups Honey Nut Chex® cereal
2 cups Cinnamon Chex® cereal
1/4 cup butter or margarine
1/4 cup packed brown sugar
2 tablespoons honey
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon rum flavoring
2 cups miniature marshmallows

1. In large roasting pan, place cereals. In small saucepan, heat butter, brown sugar and honey stirring until mixture is bubbly. Add spices and rum flavoring. Pour over cereal mixture, stirring until coated.
2. Put in 250 degree oven, for 10 minutes, stirring and scraping bowl after 3 minutes.
3. Cool slightly, then stir in marshmallows. Spread on waxed paper. Store in airtight container.

Click here for microwave directions.

Chex Pumpkin Pie Crunch

This was another featured recipe from the folks at Chex. It would be a fabulous addition to Thanksgiving festivities or any fall gathering!

1/4 cup brown sugar
1 tablespoon pumpkin pie spice
1/4 cup butter
2 teaspoons vanilla
2 cups Cinnamon Chex® cereal
2 cups Wheat Chex® cereal
2 cups Honey Nut Chex® cereal
8 oz pecans

1. In small bowl, mix brown sugar and pumpkin pie spices; set aside. In small saucepan, melt butter. Stir in vanilla. In large roasting pan, mix all cereals and pecans. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated.
3. Bake in 250 degree oven 10 minutes or until it starts to brown, stirring every 3 minutes. Spread on wax paper or a cookie sheet to cool. Store in airtight container.

For microwave directions, click here.


Do you do like your snack mixes savory or sweet?

Jen S.




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