Happy 70th Birthday, Chex Party Mix!
So I grew up in the homemade Chex Mix era. If you wanted some, you had to make it yourself. Can you imagine?! 😜
And we go way back to when the original recipe was published in 1952, Corn Chex was not even a thing yet. I think it was a great addition to this yummy snack which has now evolved into these beloved and addictive crunchy munchies!
This is my first savory recipe post here at Sugartown Sweets and I am not sorry about it! 😋
Look at all these yummy ingredients!
I used a very large mixing bowl, measuring cup and measuring spoons.
I also used 2 baking pans lined with parchment paper.
Combine all cereals and snacks together in a large bowl and set aside.
Melt butter in microwave safe bowl and stir in seasonings to combine.
Pour butter mixture over cereal.
I used food safe gloves to gently mix the cereals by hand and coat all pieces well.
Pour onto lined baking sheets.
Bake at 250 degrees for one hour stirring at 15 minute intervals.
Remove from oven and let cool.
Chex Mix Recipe
3 cups Corn Chex
3 cups Rice Chex
2 cups Wheat Chex
2 cups Cheez-its
1 cup bite size pretzels
1 cup mixed nuts
1 cup peanuts
1 cup garlic rye chips
1/2 cup butter
2 Tablespoons worcestershire sauce
2 teaspoons season salt
1 1/2 teaspoons garlic powder
1 teaspoons onion powder
Line 2 baking sheets with parchment paper and
preheat oven to 250 degrees Fahrenheit.
Combine first 8 ingredients in large bowl. Set aside.
Melt butter in microwave safe bowl, add in season salt, garlic and onion powders, and stir to combine well. Pour butter mixture over cereal mix and fold in gently. I like to use food safe gloves so I can combine the mixture with my hands and avoid breaking up the cereals.
Pour mixture onto lined baking sheets and bake for 1 hour, stirring at 15 minute intervals. Let cool.
Whatever does not get scarfed down immediately may be stored in an airtight container for 4-6 weeks.
'til we sweet again, Karen💗
...and we will sweet again!
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