CHEX MIX MY WAY
My family loves this treat made this way. The spices may be downplayed for those whose tastebuds like the milder versions by decreasing the cayenne and red pepper sauce, but sometimes we use even more of those! Great snack to keep around during the holidays.
Provided by mapaklenk
Categories Lunch/Snacks
Time 1h5m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 250 degrees.
- Mix cereals in large roaster pan with pretzels and nuts. Melt butter; add remaining ingredients and stir until thoroughly mixed.
- Pour butter mixture over dry ingredients, stirring to combine. Bake one hour, stirring mixture every 15 minutes to distribute seasonings into mix.
- Spread cooked mixture over a layer of paper towels to cool.
- Store in airtight container. Keeps about a week this way.
Nutrition Facts : Calories 180.6, Fat 7.7, SaturatedFat 2.8, Cholesterol 9.2, Sodium 405.9, Carbohydrate 25.7, Fiber 2.2, Sugar 2.4, Protein 4
THE BEST CHEX MIX
This is essentially the recipe on a box of Chex, adjusted to my taste. I like extra seasoning, a kick from hot sauce, and a few other adjustments. I also leave out the bagel chips; they just don't seem very Chex Mix-y to me.
Provided by Ameliahead
Categories Lunch/Snacks
Time 1h10m
Yield 24 1/2 cup servings, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 250°F.
- In ungreased large roasting pan, melt butter in oven.
- Stir in seasonings.
- Gradually stir in remaining ingredients until evenly coated.
- Bake one hour, stirring every 15 minutes.
- Spread on paper towels to cool, about 15 minutes.
- Store in an airtight container.
Nutrition Facts : Calories 121.8, Fat 7.5, SaturatedFat 2.5, Cholesterol 7.6, Sodium 192.4, Carbohydrate 12.6, Fiber 1.4, Sugar 1.7, Protein 2.4
CHEX "COOKIES"
I've had these many times and couldn't find a recipe for them, so I made this up and they turned out pretty well. Qucik, easy, sweet...
Provided by Miss Erin C.
Categories Drop Cookies
Time 15m
Yield 30 cookies
Number Of Ingredients 5
Steps:
- Melt the peanut butter and almond bark in a large saucepan.
- When melted, remove from heat and add Chex and peanuts, stir until coated.
- Add marshmallows, gently stir until coated.
- Spoon onto wax paper to make clusters.
- The trick is to get the cookies onto the paper before the marshmallows start to melt.
- Let sit for 3-4 hours to set.
Nutrition Facts : Calories 73.8, Fat 4.6, SaturatedFat 0.8, Sodium 60.8, Carbohydrate 6.5, Fiber 0.7, Sugar 1.9, Protein 2.6
ORIGINAL CHEX MIX
This is the recipe that was on the Chex cereal box with a few additions, when I was a child. I hope you like it as much as I do. I seem to make it every year around Christmas time, so Cheers!
Provided by Babybuttons
Categories Lunch/Snacks
Time 1h5m
Yield 10 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 250°F.
- Heat Butter in large 8-quart pot until melted and add seasoning salt and Worcestershire sauce and set aside.
- In large bowl, measure all 3 cereals, nuts, and pretzels and mix together.
- Add dry ingredients to butter mixture and stir until evenly coated.
- Place mixture in a large pan (I usually use my roasting pan) and bake for 1 hour, stirring approximately every 15 minutes.
CHEX MIX
Make and share this Chex Mix recipe from Food.com.
Provided by SC Cy
Categories Christmas
Time 3h20m
Yield 50 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 225 degrees.
- Bake for three hours, stirring every 30 minutes.
Nutrition Facts : Calories 271.6, Fat 18.2, SaturatedFat 2.7, Sodium 394.2, Carbohydrate 24.9, Fiber 2.4, Sugar 2.7, Protein 5
CHEX BRITTLE
I think this will go over well for Christmas gifts and parties. I love snack mixes because I tend to snack more than fixing a big meal. Why buy it when you can make it fresh?
Provided by Redneck Epicurean
Categories Lunch/Snacks
Time 35m
Yield 20 (1/2)cup servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 325 degrees. Spray two large baking pans.
- In a large bowl, combine all the ingredients, stirring well until completely coated. Spread in a single layer on the baking pans.
- Bake for 12 minutes. Spread on waxed paper to cool, about 15 minutes.
- Break into pieces and store in an air-tight container.
Nutrition Facts : Calories 168.1, Fat 7.5, SaturatedFat 1.9, Cholesterol 6.8, Sodium 210.8, Carbohydrate 21.8, Fiber 1, Sugar 12.1, Protein 4.8
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