The 16 Best chex mix recipes
1. Sriracha Lime Fusion
I made Sriracha Lime Fusion using Chex cereals, mixed nuts, and mini pretzels tossed in melted butter, sriracha sauce, lime juice and zest, and garlic powder. Its a snappy mix that packs a punch.
Ingredients
- 3 cups mixed Chex cereals (Rice, Corn, and Wheat)
- 1 cup mixed nuts (peanuts work great)
- 1 cup mini pretzels
- 3 tbsp unsalted butter
- 2 tbsp sriracha sauce
- Juice and zest of 1 lime
- 1 tsp garlic powder
Instructions
1. Preheat the oven to 250°F. In a small saucepan, melt the butter and then stir in the sriracha, lime juice, lime zest and garlic powder until its well mixed.
2. Pour the butter mixture over the Chex cereal, nuts and pretzels in a big bowl. Toss everything together real good so its evenly coated.
3. Spread the mix onto a baking sheet and bake for about 45 minutes, stirring every 15 minutes to keep it from burning.
4. Let the mix cool down completely before serving and enjoy your snack.
2. Miso Sesame Harmony
I made Miso Sesame Harmony by tossing Chex cereal with a blend of white miso paste, soy sauce, sesame oil, honey and toasted sesame seeds. Its crunch and simplicity makes it an ideal quick snack.
Ingredients
- 3 cups Chex cereal (mix of Rice and Wheat Chex works great)
- 2 tablespoons white miso paste
- 1 tablespoon soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon honey
- 2 tablespoons toasted sesame seeds
Instructions
1. Preheat your oven to 250°F and mix the miso paste, soy sauce, sesame oil, and honey in a small bowl until they blend together.
2. In a larger bowl, toss the Chex cereal with the toasted sesame seeds.
3. Pour the miso mixture over the cereal and stir real good so everything gets coated.
4. Spread the mix on a baking sheet and bake for about 45 minutes, stirring every 15 minutes. Let it cool a bit and enjoy your crunchy snack!
3. Smoked Paprika Thyme Crunch
I made a crunchy mix using 3 cups mixed Chex cereals, 2 cups pretzel pieces, 1 tsp smoked paprika, 1 tbsp fresh thyme, olive oil, salt and garlic powder. Bakes to a crisp snack.
Ingredients
- 3 cups mixed Chex cereals
- 2 cups pretzel pieces
- 1 tsp smoked paprika
- 1 tbsp fresh thyme leaves
- 1/4 cup olive oil
- 1/2 tsp salt
- 1/2 tsp garlic powder
Instructions
1. Preheat your oven to 250°F and mix the cereals and pretzels with olive oil, smoked paprika, thyme, garlic powder, and salt in a big bowl.
2. Make sure all the pieces are well coated then spread them out evenly on a baking sheet.
3. Bake for about 45 minutes stirring them every 15 minutes so it gets a nice crunch.
4. Let it cool completely before serving so it stays crispy. Enjoy your mix!
4. Maple Bourbon Chex
I made Maple Bourbon Chex using mixed Chex cereal, pretzels and mixed nuts coated in a rich butter, maple syrup, bourbon and salt glaze. Its a fun, simple snack for any time.
Ingredients
- 4 cups mixed Chex cereal
- 2 cups pretzels
- 1 cup mixed nuts
- 1/2 cup unsalted butter
- 1/2 cup maple syrup
- 1/4 cup bourbon
- 1/2 teaspoon salt
Instructions
1. Preheat your oven to 250°F. In a small saucepan, melt the butter and stir in the maple syrup, bourbon and salt until its well mixed.
2. In a large bowl, add the mixed Chex cereal, pretzels and nuts then pour the hot butter mixture over it, tossing carefully to cover everything evenly.
3. Spread the mix out on a baking sheet and bake for about 45 minutes, stirring every 15 minutes so that nothing burns.
4. Allow the mix to cool before eating so the glaze can set, then enjoy your delicious Maple Bourbon Chex!
5. Dark Chocolate Espresso Dream
I whipped up Dark Chocolate Espresso Dream using Rice Chex, Corn Chex, dark chocolate chips, espresso powder, toasted pecans and mini marshmallows. The crunchy mix gets drizzled with melted dark chocolate for a smooth finish.
Ingredients
- 3 cups Rice Chex cereal
- 3 cups Corn Chex cereal
- 1 cup dark chocolate chips
- 2 tablespoons espresso powder
- 1 cup toasted pecans
- 1/2 cup mini marshmallows
- 1/2 cup melted dark chocolate
Instructions
1. Preheat oven to 250°F and in a large bowl mix together the Rice Chex, Corn Chex, toasted pecans, mini marshmallows, dark chocolate chips, and espresso powder.
2. Spread the mix on a baking sheet in a single layer and bake for about 45 minutes, stirring every 15 minutes so it cooks evenly.
3. Once the mix has cooled a bit, drizzle the melted dark chocolate over it and toss well so that every piece gets some.
4. Let it cool completely before serving it up as a decadent yet crunchy treat Enjoy!
6. Wasabi Ginger Zest
I’m crafting 6. Wasabi Ginger Zest, a crunchy snack mix made with rice and corn Chex cereal, wasabi peas and pretzel pieces tossed in melted butter, soy sauce and ginger.
Its a bold, zesty combo.
Ingredients
- 6 cups Chex cereal (mix Rice and Corn)
- 1 cup wasabi peas (lightly crushed)
- 1 cup crunchy pretzels (broken into bite size pieces)
- 1/2 cup unsalted butter, melted
- 2 tbsp soy sauce
- 1 tsp ground ginger
Instructions
1. Preheat your oven to 250°F. In a big bowl, mix the Chex cereal, wasabi peas, and pretzels.
2. In a small pan, melt the butter and stir in the soy sauce and ginger until it’s all combined.
3. Pour your butter mixture over the dry ingredients and toss everything together so it gets evenly coated.
4. Spread the mix on a baking sheet and bake for about 45 minutes, stirring every 15 minutes for best results.
7. Tangerine Basil Delight
I made Tangerine Basil Delight by combining Corn Chex, Rice Chex, toasted almonds, tangerine segments, fresh basil, olive oil and white wine vinegar. Its a crunchy, zesty treat thats super simple to assemble and enjoy.
Ingredients
- 3 cups Corn Chex cereal
- 2 cups Rice Chex cereal
- 1 cup sliced almonds (lightly toasted)
- 1/2 cup tangerine segments, drained
- 1/4 cup fresh basil, chopped
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
Instructions
1. Preheat your oven to 250°F. In a large bowl, toss the Chex cereals, toasted almonds, basil, olive oil and white wine vinegar until its all evenly coated.
2. Spread the mixture on a baking sheet and bake for about 30 minutes, stirring every 10 minutes so it cooks evenly.
3. Remove the mix from the oven and let it cool for a few minutes then gently fold in the tangerine segments.
4. Enjoy your Tangerine Basil Delight even if its a bit imperfect its still super tasty!
8. Truffle Parmesan Euphoria
I made 8. Truffle Parmesan Euphoria by tossin Rice and Corn Chex coated in melted unsalted butter and truffle oil mixing in grated Parmesan, garlic powder, and a pinch of salt.
Crunchy and savory delight.
Ingredients
- 3 cups Rice Chex cereal
- 3 cups Corn Chex cereal
- 1/2 cup unsalted butter
- 1 tbsp truffle oil
- 1/2 cup freshly grated Parmesan cheese
- 1 tsp garlic powder
- Pinch of salt
Instructions
1. Preheat your oven to 250°F. In a small pot, melt the butter and stir in the truffle oil until well mixed.
2. In a big bowl, combine both types of Chex cereals then pour the butter mixture over it slowly while you stir gently so its all evenly coated.
3. Spread the mix onto a baking sheet and bake for about 45 minutes, stirring every 15 minutes to avoid burnt spots.
4. Once out of the oven, toss the mix with Parmesan, garlic powder, and a pinch of salt then let it cool befor serving.
9. Chipotle Cilantro Blaze
I made Chipotle Cilantro Blaze with Rice Chex, Corn Chex, mini pretzels, peanuts, chipotle powder, and dried cilantro. Its a crunchy mix that bakes slow so every piece gets evenly coated.
Ingredients
- 2 cups Rice Chex
- 2 cups Corn Chex
- 1 cup mini pretzels
- 1 cup peanuts
- 1/4 cup butter
- 1 tbsp chipotle powder
- 1 tbsp dried cilantro
Instructions
1. Preheat your oven to 250°F. In a big bowl, mix together the Rice Chex, Corn Chex, pretzels, and peanuts.
2. In a small pan, melt the butter then stir in the chipotle powder, dried cilantro, a pinch of garlic powder, and salt. Make sure its all mixd together well.
3. Pour this butter mixture over the dry mix and stir until every piece is coated all over.
4. Spread everything out on a baking sheet and bake for about 1 hour, stirring every 15 minutes so it dont burn.
10. Coconut Curry Twist
Today, Im sharing my new Coconut Curry Twist snack that blends Rice Chex, Corn Chex, pretzel sticks and unsweetened coconut flakes, plus a drizzle of coconut oil, curry powder and salt for extra kick.
Ingredients
- 6 cups Rice Chex cereal
- 3 cups Corn Chex cereal
- 1 cup pretzel sticks (broken into pieces)
- 1 cup unsweetened coconut flakes
- 1/4 cup coconut oil
- 2 tbsp curry powder
- 1/2 tsp salt
Instructions
1. Preheat the oven to 300°F and in a big bowl mix the Rice Chex, Corn Chex, pretzel sticks, and coconut flakes.
2. In a small saucepan over medium low heat, melt the coconut oil then stir in the curry powder and salt until its blended well.
3. Pour the hot mixture over the dry ingredients and stir it all together until everything is well coated.
4. Spread the mix evenly on a baking sheet and bake for about 20 minutes, stirring once or twice, then let it cool before serving.
11. Pomegranate Rosemary Crunch
I created the Pomegranate Rosemary Crunch, a crunchy, nutty snack mixing Rice Chex, pretzel sticks, toasted almonds and bright pomegranate seeds, all tossed with olive oil, honey and fresh rosemary.
Ingredients
- 3 cups Rice Chex
- 1 cup pretzel sticks
- 1/2 cup unsalted almonds (lightly toasted)
- 1/2 cup pomegranate seeds (fresh if you can get em)
- 2 tbsp chopped fresh rosemary
- 1/4 cup olive oil
- 2 tbsp honey
Instructions
1. Preheat your oven to 300F and in a large bowl mix together the Rice Chex, pretzel sticks, and toasted almonds.
2. In a small pan, warm up the olive oil, honey and rosemary until its just starting to bubble then drizzle it over your dry mix. Make sure everything gets coated well, dont overmix cause you dont want to crush the cereal.
3. Spread the mix evenly on a baking sheet and bake for about 15 to 20 minutes stirring once halfway through. Let it cool completely before tossing in the pomegranate seeds. Enjoy your crunchy snack!
12. Tamarind Chili Spree
I made Tamarind Chili Spree with Chex cereal, peanuts and sesame sticks tossed in tamarind paste, chili powder, brown sugar and salt. Its a crunchy mix thats simple and bold.
Ingredients
- 3 cups Chex cereal (mix of corn, rice and wheat)
- 1 cup roasted peanuts
- 1/2 cup sesame sticks
- 1/4 cup tamarind paste
- 1 tablespoon chili powder
- 2 tablespoons brown sugar
- 1 teaspoon salt
Instructions
1. Preheat your oven to 250°F and get a large bowl ready.
2. In a small bowl, mix together the tamarind paste, chili powder, brown sugar and salt until its smooth.
3. Toss the Chex cereal, peanuts and sesame sticks in the large bowl with the tamarind mix until everything is coated well.
4. Spread the mix evenly on a baking sheet and bake for about 45 minutes, stirring every 15 minutes. Let it cool a bit before eating. Enjoy!
13. Citrus Sage Quirk
I created Citrus Sage Quirk by mixing Corn Chex cereal, mixed nuts, unsalted butter, orange and lemon zests, dried sage, and salt. Its a crunchy snack thats simple but gives a zesty kick.
Ingredients
- 3 cups Corn Chex cereal
- 2 cups mixed nuts
- 1/4 cup unsalted butter
- Zest of 1 orange and 1 lemon
- 1 tablespoon dried sage
- 1/2 teaspoon salt
Instructions
1. Preheat your oven to 250°F.
2. Melt the butter in a small saucepan then mix in the citrus zests, dried sage, and salt.
3. Pour the butter mixture over the Chex and nuts in a big bowl and stir until everything is well coated.
4. Spread the mix evenly on a baking sheet and bake for 45 minutes, stirring every 15 minutes then let it cool before eating.
14. Rosemary Garlic Infusion
I created this rosemary garlic infusion with Corn Chex, Rice Chex, melted unsalted butter, minced garlic, dried rosemary, salt and black pepper. Its crunchy texture and balanced seasoning makes a quick snack any time.
Ingredients
- 3 cups Corn Chex cereal
- 3 cups Rice Chex cereal
- 1/4 cup unsalted butter, melted
- 2 cloves garlic, minced
- 1 tsp dried rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
1. Preheat your oven to 250°F and in a big bowl mix the Chex cereals with the melted butter, minced garlic, dried rosemary, salt and black pepper.
2. Stir the mixture really good so every piece gets coated evenly.
3. Spread the mix on a baking sheet lined with parchment paper and bake for about 45 minutes, stirring every 15 minutes so it cooks evenly.
4. Let cool a bit before serving and enjoy your rosemary garlic infusion Chex mix!
15. Matcha Mint Elevation
I made 15. Matcha Mint Elevation, a crunchy snack mix that pairs Rice Chex, Corn Chex, pretzel sticks and salted peanuts drizzled with unsalted butter mixed with matcha powder and mint extract.
Ingredients
- 3 cups Rice Chex cereal
- 2 cups Corn Chex cereal
- 1 cup pretzel sticks
- 1/2 cup salted peanuts
- 1/4 cup unsalted butter
- 2 tbsp matcha powder
- 1/2 tsp mint extract
Instructions
1. Preheat your oven to 300°F.
2. Melt the butter in a small saucepan then stir in the matcha powder and mint extract with a pinch of salt dont over stir.
3. In a large bowl, mix the Chex cereal, pretzels, and peanuts. Pour the melted mixture over the dry ingredients and stir until everything is evenly coated.
4. Spread the mix onto a baking sheet and bake for 15 minutes, stirring once halfway through then let it cool before enjoying.
16. Caramelized Mustard Fusion
I made Caramelized Mustard Fusion by tossing Rice Chex, mini pretzels, melted butter, Dijon mustard, brown sugar and honey together. The mix bakes into a crunchy snack with a caramelized twist.
Ingredients
- 3 cups Rice Chex cereal mix
- 1 cup mini pretzels
- 2 tablespoons unsalted butter, melted
- 3 tablespoons Dijon mustard
- 1/4 cup brown sugar
- 1 tablespoon honey
Instructions
1. Preheat your oven to 250°F and mix the melted butter, Dijon mustard, brown sugar and honey until it looks smooth.
2. Toss the Rice Chex mix and mini pretzels in a big bowl then drizzle the glaze over it and stir so everything gets coated.
3. Spread the mix on a baking sheet and bake for 40 to 45 minutes, stirring every 15 minutes until its caramelized and crunchy.
4. Let it cool a bit before enjoying your snack.
